Pumpkin muffin stuffing

By Jason Skrobar
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  • 454 grams chorizo sausage, casing removed
  • 1/4 cup unsalted butter
  • 1 onion, diced
  • 2 small carrots, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1/3 cup dried apricots, chopped
  • 1/3 cup pecans, chopped
  • Salt and pepper to taste
  • 6 store bought day old pumpkin muffins, torn into to small pieces
  • 1 loaf focaccia, cut into 5 centimeter pieces and dried out over night
  • 1 tablespoon sage, chopped
  • 1 tablespoon rosemary, chopped
  • 1 teaspoon thyme, chopped
  • 3 cups chicken stock
  • 1 egg, beaten
  • 1/2 cup parmesan, finely grated


  1. Pre-heat oven to 350°. Butter a 30 x 23 centimeter baking dish and set aside.
  2. Brown the chorizo in a dry cast iron pan, ensuring you break up the pieces while it browns. Once browned and crispy remove chorizo to a plate.
  3. In the same cast iron pan melt 1/4 cup butter over medium-high heat and add onions, carrots and celery. Let cook until they become slightly brown, about eight minutes. Add garlic, dried apricots, pecans, salt and pepper. Let this cook for an additional two to three minutes.
  4. Transfer to a large mixing bowl and add pumpkin muffins, focaccia pieces, herbs, browned chorizo and two cups of chicken stock. Mix to combine and let cool.
  5. Add beaten egg to stuffing mixture and mix well. Add stuffing to prepared baking dish and bake for 40 minutes or until nice and crispy on top.


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