Serves 12
65 min
Traditional Southern Biscuit Stuffing in Party Pumpkin Cups
Recipe GLPR62d4ae0f27b651
A charming Southern-inspired stuffing that combines crumbled biscuits and cornbread with sage breakfast sausage, toasted pecans, and aromatic vegetables, all bound together with a creamy chicken soup base. The savory mixture is baked inside hollowed mini pumpkins for an elegant and festive presentation perfect for holiday gatherings.
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Ingredients
3 cups biscuits, crumbled
3 cups cornbread, crumbled
1/3 cup yellow onion, finely diced
1/3 cup celery, finely diced
1/2 pound sage breakfast sausage, browned and crumbled
1/3 cup pecans, toasted and chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried sage
1 can (10.5 ounces) cream of chicken soup
1 cup water
2 tablespoons fresh Italian parsley, chopped
1/4 cup butter, melted
12 mini pumpkins
Directions
Preheat your oven to 350°F. Carefully cut the tops off each mini pumpkin and scoop out the seeds and stringy interior, leaving a sturdy shell about 1/2 inch thick. Arrange the hollowed pumpkins on a baking sheet.
In a large skillet over medium heat, brown the sage breakfast sausage, breaking it apart into small crumbles as it cooks. Cook until the meat is no longer pink, about 8 minutes. Drain excess fat and set aside.
In the same skillet, add the diced onion and celery. Sauté over medium heat for 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Toast the pecans in a separate small dry skillet over medium heat for 3 to 4 minutes, stirring frequently, until fragrant. Transfer to a cutting board, let cool slightly, and chop coarsely.
In a large mixing bowl, combine the crumbled biscuits and cornbread. Add the sautéed onion and celery, the browned sausage, toasted pecans, salt, black pepper, and dried sage. Toss gently to combine.
In a small bowl, whisk together the cream of chicken soup and water until smooth. Pour this mixture over the bread mixture and stir gently until the stuffing is evenly moistened. Fold in the fresh Italian parsley and melted butter.
Spoon the stuffing mixture evenly into each hollowed pumpkin cup, filling them until the mixture just comes to the rim. Place the filled pumpkins on the prepared baking sheet.
Bake at 350°F for 30 to 35 minutes, until the pumpkins are tender when pierced with a fork and the stuffing is heated through (the center should reach 165°F for food safety).
Remove from the oven and let cool for 2 to 3 minutes before serving. Transfer to a serving platter and serve warm.
