a serving plate full of California Harvest Stuffing

California Harvest Stuffing Recipe

This savory cornbread California Harvest Stuffing recipe 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 even on its own.

Why are prunes a great addition to holiday stuffing recipe?

Prunes add color, subtle natural sweetness and depth of flavor to this classic savory stuffing recipe.

How to cook stuffing inside a turkey or chicken

Our recipe is cooked on the stove top. You can serve as is, or stuff your holiday bird before popping it in the oven. Just be sure to observe the appropriate cooking times to ensure that the protein is fully cooked (keeping in mind that a stuffed turkey or chicken takes longer to cook than an unstuffed bird). Before pulling it out of the oven, use a thermometer to check that the stuffing has reached 165F (75C).

Looking for easy (and healthy!) ways to spruce up your favorite holiday dishes? Check out these 10 Healthy Twists on Classic Thanksgiving Recipes from our friends at Eat This Not That!

a serving plate full of California Harvest Stuffing

California Harvest Stuffing Recipe

This savory cornbread California Harvest 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 even on its own.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Entree, Side Dish
Cuisine American
Servings 8 servings
Calories 238 kcal

Ingredients
 
 

  • 8 TBSP butter
  • 1 1/2 cups about 9 ounces chopped California 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 tsp dried thyme leaves
  • 1 tsp ground sage
  • 1 1/4 cups chicken broth
  • 1/4 cup dry sherry
  • 6 ounces (1 box) cornbread stuffing mix or diced stale bread

Instructions
 

  • 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 for 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 (180 C) oven for 8 to 10 minutes or until lightly browned.

Notes

Enjoy this California Harvest Stuffing for all of your holiday dinners!

Nutrition

Calories: 238kcalCarbohydrates: 24gProtein: 7gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 37mgSodium: 355mgPotassium: 396mgFiber: 3gSugar: 14gVitamin A: 629IUVitamin C: 5mgCalcium: 37mgIron: 1mg
Keyword christmas, Holiday, stuffing, thanksgiving
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And for dessert….

a slice of Eat the Love's apple slab pie

Apple Slab Pie

Apple pie is a classic holiday dish. This delightful Apple, Prune and Brandy slab pie from Eat the Love is the perfect way to feed a crowd.

a plate with Sticky Toffee Pudding from Belly Full drizzled in sauce with whole prunes

Sticky Toffee Pudding

This old-fashioned British dessert is now making a splash in the states, thanks to shows like The Great British Bake-Off and Master Chef. Our friends at Belly Full have come up with the perfect take on this dreamy dessert – swapping the traditional dates for moist + delicious California prunes. 

You know what they say – you can’t beat a classic. That’s especially true when it comes to holiday desserts! These old-fashioned recipes for desserts are back – and better than ever!