Acorn Squash With Sausage, Onion, And Sage Corn Bread Stuffing


  • 6 tablespoons  unsalted butter, plus additional for pans and dish
  • 4 boxes (8-1/2 oz. each)  corn muffin mix
  • 4 large  eggs
  • 1-1/3 cups  whole milk
  •   Olive oil for pan
  • 4 small  acorn squash, about 3-3/4 inches in diameter, vertically halved and seeded
  • 1-1/2 pounds  sweet or hot pork sausage links
  • 4   assorted medium onions (red and yellow), coarsely chopped
  • 4 large  celery ribs, coarsely chopped
  • 2 tablespoons  chopped fresh sage
  • 1 tablespoon  minced garlic
  • 3/4 cup  turkey stock or chicken broth


A Meaty Cornbread Stuffing Baked In Acorn Squash Halves Makes For A Hearty Side Dish For Your Holiday Table. Favicon
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