Brussels Sprouts Stuffing

Image courtesy  Dawn Hutchins

Image courtesy Dawn Hutchins


  • 1 tsp. olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 cups of fresh or frozen brussels sprouts
  • 2 cups of fresh or frozen cubed butternut squash
  • 1/4 tsp. salt and fresh ground pepper, to taste
  • 1/4 tsp. poultry seasoning
  • 1 apple, cored and chopped
  • 2 Tbsp. water
  • Juice of 1/2 lemon
  • 1 thick slice of bread, cubed and toasted
  • 1/4 cup toasted pecans
  • 1/4 cup dried cranberries

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Preparation Instructions

  1. Heat 1 tsp. olive oil in a large skillet over medium high heat, add onion and cook until softened, about 5 minutes; add garlic and cook an additional minute.
  2. Add brussels sprouts, butternut squash, salt, pepper, poultry seasoning and apple; add 2 Tbsp water, cover, reduce heat and cook about 10 – 15 minutes or until vegetables are soft.
  3. Squeeze lemon and stir in toasted bread, pecans and dried cranberries.

Recipe by Dawn Hutchins.