Raspberry Herb Chicken Sausage Patties

These raspberry herb chicken sausage patties are just what your breakfast needed! They are packed full of fresh herbs and juicy raspberries and ready in just 20 minutes! 

raspberry herb chicken sausage patties on a plate

It’s Friday! How exciting is that? I freaking love the weekend. 

Today I’m coming at you with some HOMEMADE raspberry herb chicken sausage patties! HOMEMADE CHICKEN SAUSAGE! How yell worthy is that?! 

These patties are the perfect combination of flavor that pairs perfectly with runny eggs or sandwiched between an English muffin. 

Trust me, if you’re a lover of breakfast you’re going to LOVE these raspberry herb chicken sausage patties. 

Raspberry Herb Chicken Sausage Patties on a plate horizontal

Why make homemade chicken sausage patties?

You all know I love ground chicken burger and that love flows into breakfast as well.

Chicken sausages are super common now but sometimes I want flavors that just don’t exist. That’s why when I’m craving a flavor combo I make my own.  

I had a bunch of raspberries and herbs on hand so I threw caution to the wind and came up with these scrumptious patties. YES! I made the right choice with this flavor combo. It’s so herby and the raspberries bring a little snap of sweetness. 

Raspberry Herb Chicken Sausage Patties close up of raspberries

If you’re new to working with ground chicken there are a few little things you should know. 

  1. It’s VERY soft! That’s why I add panko bread crumbs to the mixture. It helps keep the mixture a little firmer. 
  2. It’s very lean so you don’t want to overcook your patty. You can always add a little olive oil to the ground meat mixture to lock in even more moisture. 
  3. Ground chicken doesn’t have a ton of flavor so that’s why you can really load in the flavors. Don’t be afraid to load up on fresh herbs!

Raspberry Herb Chicken Sausage Patties close up of patty

Love these raspberry herb chicken sausage patties?

You should give a few of my other recipes a try!


Raspberry Herb Chicken Sausage Patties

Raspberry Herb Chicken Sausage Patties

Yield: 8 patties
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes


  • 1 pound ground chicken
  • 1/4 cup fresh raspberries
  • 1/4 cup panko breadcrumbs
  • 2 tablespoons minced shallots
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon minced fresh thyme leaves
  • 1 teaspoon minced fresh oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil


  1. In a medium-sized mixing bowl add ground chicken, raspberries, panko bread crumbs, shallots, rosemary, thyme, oregano, kosher salt, and black pepper.
  2. Using your hands, mix together the ingredients until fully combined.
  3. Form into 8 equal-size patties, about 3/4-inch thick.
  4. Add olive oil to a 12-inch skillet and set over medium-high heat.
  5. When the oil is hot add the chicken patties and cook about 5 minutes on each side or until the patties are fully cooked.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 155 Total Fat: 10g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 61mg Sodium: 200mg Carbohydrates: 4g Net Carbohydrates: 0g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 14g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

28 Responses to “Pumpkin Cornbread Chicken Sausage Stuffing”

  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. #
    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. #
    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. #
    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 🙂

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

    THIS would be my entire meal! It has everything

  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. #
    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. #
    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. #
    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. 🙂

  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. #
    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. 🙂

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

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

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

    That looks seriously amazing!

  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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