California Harvest Stuffing

This savory cornbread stuffing with Prunes, sausage, pecans and sage goes great with roast turkey, but it’s so good you’ll want to serve it year-round with pork, chicken, or just on its own.

Servings: 8
Prep Time:
Cook Time:


1/4 cup (1/2 stick) butter
1 1/2 cups (about 9 ounces) chopped Prunes
1 cup chopped onion
1/2 pound fresh turkey sausage or reduced-fat pork sausage (casings removed), cooked and crumbled
1/2 cup chopped pecans, toasted
1/4 cup chopped fresh parsley
1 teaspoon dried thyme leaves
1 teaspoon ground sage
1 1/4 cups chicken broth
1/4 cup dry sherry
1 box (6 ounces) cornbread stuffing mix (about 2 1/4 cups)


In a large saucepan, heat butter over medium-high heat until melted. Add Prunes, onion, sausage, pecans, parsley and herbs; cook and stir 5 minutes or until onion is translucent. Add broth and sherry; bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in stuffing mix (with seasoning packet) until moistened. Cover; let stand 5 minutes before serving. Tip: To toast pecans, arrange in even layer on baking sheet. Bake in 350°F oven 8 to 10 minutes or until lightly browned.

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