- Nutmeg Nanny - https://www.nutmegnanny.com -

Pumpkin Cornbread Chicken Sausage Stuffing

Sharing is caring!

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.

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?

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.