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Chayote Squash & Sausage Stuffing

A savory stuffing made with chayote squash and sausage. The perfect addition to Thanksgiving dinner or any dinner!
Prep Time5 mins
Cook Time20 mins
Servings: 12
Author: Cindee Tarsha


  • 1 chayote squash
  • 1 package dried stuffing 12 oz
  • 2 ½ cups broth chicken or vegetable
  • ½ cup butter
  • 1 pound ground pork sausage
  • 2 stalks celery
  • 1 medium-sized shallot
  • 1 T of each of the following finely chopped: parsley sage, rosemary & thyme
  • 1 tsp celery salt
  • 1 tsp white pepper
  • 3 T fresh grated Parmesan cheese for top garnish optional


  • Dice chayote squash leaving skin and soft seeds intact.
  • Brown 1 lb. pork sausage in a small skillet pan, drain grease and set aside.
  • Finely chop parsley, sage, rosemary and thyme.
  • Chop celery stalks and shallot.
  • Place butter, shallot, celery, and herbs into a skillet over medium-high heat and sauté until shallots are soft - about 3 minutes.
  • Add the diced chayote squash to the pan and sauté an additional 5 minutes.
  • Add in chicken or vegetable broth. Bring to a simmer.
  • Season with celery salt and white pepper.
  • Add in dried stuffing mixture and stir until moist.
  • Stir in the browned sausage.
  • Transfer to a buttered casserole dish (9x9) and top with fresh grated parmesan cheese.
  • Cover with aluminum foil and bake at 350° for 20 minutes.


You can always make this a day in advance and store covered in the fridge. If this is the option you choose, don't bake until you are ready to eat it!