This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
This pumpkin cornbread stuffing with chicken sausage is packed full of homemade pumpkin sage cornbread croutons, chicken sausage, and dried cherries. It’s perfect for Thanksgiving!
After this week, I feel like I’m the queen of repurposing recipes. If you haven’t figured it out, all week’s posts are about my pumpkin sage cornbread. It went 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.
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 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 few dried tart cherries because they bring a nice bite of sweetness and look pretty.
I’m all about eating pretty.
Who doesn’t love pretty food? Am I right?
More stuffing recipes
Pumpkin Cornbread Stuffing
Ingredients
- 1 tablespoon olive oil
- 8 ounces fully cooked chicken sausage links, sliced
- 3 ribs celery, diced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon poultry seasoning
- ½ teaspoon kosher salt
- 1 cup dried tart cherries
- 8 cups pumpkin cornbread croutons
- 3-4 cups chicken stock
Instructions
- Preheat oven to 350 degrees F.
- In a 12-inch oven safe skillet add olive oil and place ove
- 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 kosher salt. 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!!
This is beyond amazing and I agree, I like to have meat in the stuffing/dressing. I could eat this for breakfast, seriously!
I knew you’d create some fabulousness with those oumpkin croutons i was drooling over!
HOLY YUM YESSS — MMmmm this sounds so good – I would totally eat this as a complete meal 🙂
You really have my craving these pumpkin cornbread…nicely done!
THIS would be my entire meal! It has everything
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!
I love stuffing!! I am actually making a thanksgiving dinner Sunday and might try this!
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!!!
I love stuffing but I love it more with cornbread which I absolutely adore. That and cranberry sauce. 🙂