My family has made the same stuffing for as long as I can remember. It’s super tasty, but this year I felt like trying something new. I’ve always wanted to try a cornbread stuffing, and when I saw a PUMPKIN cornbread stuffing recipe, there was no question as to what new recipe would be tried this year. I modified it to add mushrooms and some additional herbs and the end result was the most delicious stuffing I’ve ever had. The flavors and textures all work together to create a stuffing masterpiece and this will be the new staple recipe for Thanksgiving stuffing.
I made this pumpkin cornbread stuffing recipe for Thanksgiving cooking it in 2 separate pans so that one could be without sausage, since we have some Jewish relatives who don’t eat sausage. I definitely preferred the one with the sausage, as it adds a boost of flavor. The non-sausage version was a twee bit bland (or maybe it only tasted bland to me because I had already had the kind with the sausage). At any rate, if I ever make it without the sausage again, I would try to add in something else to give it some additional flavor.
Savory Pumpkin Cornbread Stuffing w/Sausage
This pumpkin cornbread stuffing is packed with flavor and is sure to become a favorite for your holiday meals.
Prep Time40 mins
Cook Time30 mins
Total Time2 hrs 20 mins
Servings: 10 to 12 servings
Ingredients
For Cornbread: *Note: This must be made the night before you're going to make the stuffing*
- 1 box pumpkin cornbread mix (or 1 batch homemade pumpkin cornbread recipe, to total 1 8" x 8" square pans of cornbread) - I used 1 box of Trader Joe's Pumpkin Cornbread Mix.
For Stuffing:
- 1 lb breakfast sausage (I use Jimmy Dean Sage Sausage, because I love sage and this gives even more sage flavor)
- 6 Tbsp. unsalted butter (divided) - plus more for buttering the baking dish
- 1 medium-sized sweet onion (such as vidalia) - diced
- 5 stalks celery (chopped)
- 10 oz sliced baby bella/cremini mushrooms (chopped into smaller pieces)
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 whole, large eggs
- 1 cup chicken broth
- 1 Tbsp. finely chopped fresh sage leaves
- 3/4 Tbsp. finely chopped fresh thyme
- 3/4 Tbsp. finely chopped fresh rosemary
Instructions
For Cornbread: *Note: Cornbread needs to be made the day before you're going to make the stuffing so it can sit out overnight*
- Bake the cornbread according to package directions (or recipe directions) and let sit out overnight, then cut into large bite-sized cubes.
For Stuffing:
- Preheat oven to 350 degrees F and butter a 9" x 13" baking dish.
- Cook the sausage in a large heavy-bottomed pan (I used my large dutch oven) over medium-high heat, crumbling it as it cooks into small pieces.
- When sausage is completely cooked, remove it from the pan to a separate dish and set aside.
- Melt 4 Tbsp. of the butter in the same pan you used to cook the sausage, then sautee the onion, celery and mushrooms for several minutes until the onion is translucent and the mushrooms have softened.
- Add the sausage back to the pan and turn the heat off, then add the cornbread cubes, fresh sage, rosemary, thyme, salt and pepper, stirring gently to combine (do not over-stir).
- Beat the eggs slightly in a small mixing bowl, then stir in the chicken broth.
- Add the egg/broth mixture to the stuffing pan, gently stirring as the liquid is added and breaking up any large chunks of cornbread while mixing. *Note: If the stuffing seems too dry, add in a bit more chicken broth. Be careful not to add too much or the stuffing will be mushy. For me, it was perfect with all quantities exactly as is.*
- When the stuffing is all combined (without being overly mixed), transfer it into the prepared baking dish. Cut the remaining 2 Tbsp. of butter into small cubes and scatter over top of the stuffing.
- Bake in preheated oven for 30-40 minutes, until the top is slightly browned. *Note: An alternative method for baking the stuffing is to bake it in mini muffin tins for individual portions. If using this method, simply butter the sections of the muffin tin and place the stuffing in each section. This will make about 24 sections of stuffing. If using this method, baking time will be slightly less, more like 20-30 minutes.*
Notes
**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**
Recipe adapted from: http://theviewfromgreatisland.com/2012/11/pumpkin-cornbread-stuffing-with-country-sausage-and-sage.html
Recipe adapted from: http://theviewfromgreatisland.com/2012/11/pumpkin-cornbread-stuffing-with-country-sausage-and-sage.html