Pumpkin Cornbread Stuffing
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!
Servings: 8 servings
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
Serving: 1serving | Calories: 283kcal | Carbohydrates: 41g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 787mg | Potassium: 203mg | Fiber: 3g | Sugar: 14g | Vitamin A: 177IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg