Pumpkin Cornbread Chicken Sausage Stuffing

This pumpkin cornbread chicken sausage stuffing is packed full of homemade pumpkin sage cornbread croutons, chicken sausage and dried cherries. Perfect for Thanksgiving!

This pumpkin cornbread chicken sausage stuffing is packed full of homemade pumpkin sage cornbread croutons, chicken sausage and dried cherries. Perfect for Thanksgiving!

After this week I feel like I’m the queen of repurposing recipes. If you haven’t figured it out all the posts this week are all about my pumpkin sage cornbread. It went a little something like this –>pumpkin sage cornbread –>pumpkin cornbread croutons –> pumpkin cornbread chicken sausage stuffing.

This week was a winner in the themed recipe department. Plus (in my opinion) pretty much everything could work for Thanksgiving.

This pumpkin cornbread chicken sausage stuffing is packed full of homemade pumpkin sage cornbread croutons, chicken sausage and dried cherries. Perfect for Thanksgiving!

In our family we almost always had cornbread stuffing on Thanksgiving. Except the cornbread came from a box and it included zero meat. I’m sorry, stuffing without meat is just sad stuffing. Why go meatless when you have have meat? That’s my life motto.

I used little fully cooked chicken sausages but you could easily substitute Italian sausage or even maple breakfast sausage. I also threw in a little dried tart cherries because they bring a nice bite of sweetness and they look pretty.

I’m all about eating pretty.

Who doesn’t love pretty food? Am I right?

This pumpkin cornbread chicken sausage stuffing is packed full of homemade pumpkin sage cornbread croutons, chicken sausage and dried cherries. Perfect for Thanksgiving!

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Pumpkin Cornbread Chicken Sausage Stuffing

This pumpkin cornbread chicken sausage stuffing is packed full of homemade pumpkin sage cornbread croutons, chicken sausage and dried cherries. Perfect for Thanksgiving!

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 65 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 8 ounces fully cooked chicken sausage links, sliced
  • 3 ribs celery, diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon poultry seasoning
  • 1 cup dried tart cherries
  • 8 cups pumpkin cornbread croutons
  • 3-4 cups chicken stock
  • Kosher salt and pepper, to taste

Directions:

Preheat oven to 350 degrees.

In a large oven safe skillet (I used my 10 inch cast iron) add olive oil and place over medium high heat.

Add in chicken sausage and lightly brown.

Add in celery and onion and cook together until the sausage is fully browned and the vegetables are just starting to soften.

Add garlic and stir until fragrant, about 30 seconds.

Sprinkle in poultry seasoning and stir to combine.

Stir in tart cherries and croutons.

Remove from heat and pour 2 cups chicken stock over the mixture in the pan and stir to combine. Let the stock soak into the bread.

Add more chicken stock to soften mixture if needed. The amount of stock needed will depend on how you like your stuffing (dry or very moist) and how dry your croutons were before adding to the mixture. I find that 3 cups works best for me, remember you will be baking for 40 minutes so add a little more than you think necessary.

Add skillet to the oven and and bake for 40 minutes until the top is crisp and the inside is moist but not soaking wet.

28 Responses to “Pumpkin Cornbread Chicken Sausage Stuffing”

  1. #
    1
    Alice @ Hip Foodie Mom — November 7, 2014 at 7:26 am

    I knew there had to be a stuffing recipe coming up!!! I’m sorry you had to eat meatless cornbread from a box growing up but now you can correct that wrong with this, yo. Brandy, this pumpkin cornbread chicken sausage stuffing is amazing!!! And I’m with you on the pretty food .. but this one is beautiful and I’m making this for Thanksgiving!!

  2. #
    2
    Miss @ Miss in the Kitchen — November 7, 2014 at 7:45 am

    This is beyond amazing and I agree, I like to have meat in the stuffing/dressing. I could eat this for breakfast, seriously!

  3. #
    3
    Brenda@Sugar-Free Mom — November 7, 2014 at 9:05 am

    I knew you’d create some fabulousness with those oumpkin croutons i was drooling over!

  4. #
    4
    Sharana @ Living The Sweet Life Blog — November 7, 2014 at 9:15 am

    HOLY YUM YESSS — MMmmm this sounds so good – I would totally eat this as a complete meal ๐Ÿ™‚

  5. #
    5
    Meg @ The Housewife in Training Files — November 7, 2014 at 9:24 am

    You really have my craving these pumpkin cornbread…nicely done!

  6. #
    6
    heather @french press — November 7, 2014 at 10:46 am

    THIS would be my entire meal! It has everything

  7. #
    7
    Julie — November 7, 2014 at 12:20 pm

    I used to HATE stuffing and didn’t see the point of it until I tried cornbread stuffing last year. Life changing! … Or at least, Thanksgiving-changing. This looks awesome!

  8. #
    8
    Ashley @ Wishes & Dishes — November 7, 2014 at 1:09 pm

    I love stuffing!! I am actually making a thanksgiving dinner Sunday and might try this!

  9. #
    9
    Lana@NevrEnoughThyme — November 7, 2014 at 2:44 pm

    Although our Thanksgiving tradition is dressing instead of stuffing, I always enjoy seeing all the different varieties that appear at this time of year. Yours sounds incredibly delicious! That delightful cornbread from earlier this week with the sausage and cherries…yummmm!!!

  10. #
    10
    foodwanderings — November 7, 2014 at 3:32 pm

    I love stuffing but I love it more with cornbread which I absolutely adore. That and cranberry sauce. ๐Ÿ™‚

  11. #
    11
    Kirsten/ComfortablyDomestic — November 7, 2014 at 5:31 pm

    Pass the gravy and I’ll make a big bowl of this stuffing my meal! Thank you for saving us all from Sad Stuffing Syndrome.

  12. #
    12
    Heather // girlichef — November 7, 2014 at 6:49 pm

    I try to make a different take on cornbread stuffing every year. Last year it had chorizo, more often than not it has bacon…that’s the fave around here. I love this version…and I may have to add it to the turkey day table this year. ๐Ÿ™‚

  13. #
    13
    Nikki @ NikSnacks — November 7, 2014 at 10:05 pm

    Wow! You’ve really put some life back into this pumpkin cornbread! If there is any leftover, you can make it into CROUTONS!

  14. #
    14
    Oana @Through Oanas Lens — November 7, 2014 at 10:28 pm

    Just perfect for Thanksgiving! I have to try it this year!

  15. #
    15
    Isabelle @ Crumb — November 7, 2014 at 11:22 pm

    Ermahgerd. There is nothing about this stuffing that I don’t love. I’m tempted to pretend I’m American for a weekend so that I have an excuse to celebrate Thanksgiving all over again and make a big bowl of this awesomeness.

  16. #
    16
    Angela {Mind Over Batter} — November 8, 2014 at 5:59 pm

    You are truly the queen of repurposing! Should I curtsy? I should. Love this stuffing. And you’re right. Why go meatless when you can have meat. For real.

  17. #
    17
    Crystal | Apples & Sparkle — November 9, 2014 at 1:32 am

    This is such a knockout combo of flavors. This is the first pumpkin stuffing I have ever seen, awesome!

  18. #
    18
    Caroline — November 9, 2014 at 12:40 pm

    Oh wow…this looks so yummy! That pumpkin cornbread is such a great idea! Pinning this right now!

  19. #
    19
    Tonia from TheGunnySack — November 10, 2014 at 8:31 am

    That looks seriously amazing!

  20. #
    20
    Kristen — November 15, 2014 at 9:29 pm

    THIS looks amazing! I just saw this on Pinterest and had to come check it out! I think I need to add this to my menu!

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