Pumpkin Cornbread Stuffing with Country Sausage and Sage is hands down the best stuffing I’ve ever had.  The flavors are phenomenal, and to be honest, when you’ve got a stuffing like this, you don’t really need the turkey at all!

Pumpkin Cornbread Stuffing with Sausage and Sage

I had to do it, I had to make another batch of that Pumpkin Cornbread just to see  if it could knock it out of the park as a stuffing and man, did it ever.  This was fabulous, and I’m not even a stuffing kind of person.

The appeal of plain stuffing has always been lost on me.  But when you substitute homemade cornbread enriched with pumpkin, molasses and a little brown sugar for those brittle dried breadcrumbs in the bag, then add country sausage and fresh sage, you can’t help but get something special. You could easily make this a vegetarian stuffing, just replace the sausage with some roasted mushrooms, add in a few walnuts, and use veggie stock.  I think dried cranberries would be nice, too.

I cut my cornbread in large chunks so it wouldn’t completely fall apart as the stuffing is mixed.  I crumbled the larger pieces as I added in the liquid to get a combination of textures.  I also cut the onion and celery in relatively large dice, so they are recognizable in the final dish; you can taste them and they still have some crunch..

The peppery country sausage and the fresh sage gives this pumpkin cornbread stuffing so many layers of flavor.

TIP: Fresh sage is well worth it, the flavor is far superior to the dried.  If you have extra leftover, I’ll show you how to dry herbs in the microwave, it’s a fabulous technique for preserving extra fresh herbs.


This beats the dried packaged mixes by a mile, I hope you give it a try!

Pumpkin Cornbread Stuffing with Country Sausage and Sage


  • 1 recipe Pumpkin Cornbread (get recipe here)
  • 8 oz country sausage (the kind that comes in a tube, or from the butcher)
  • 4 Tbsp unsalted butter
  • 1 onion, chopped (2 big handfulls)
  • about 6 inner stalks of celery, leaves included, sliced (2 big handfulls)
  • salt and fresh cracked pepper to taste
  • 2 eggs
  • 1 cup chicken stock
  • 4 Tbsp chopped fresh sage leaves
  • more butter for dotting


  1. Set oven to 350
  2. If you have the time, let the cornbread sit on the counter overnight to dry out. Then cut it in large bite sized cubes. Set aside.
  3. Crumble the sausage into a large heavy bottomed pot. Brown the sausage, continuing to break it up into small bits as it cooks. When it is completely cooked, remove from the pan and set aside.
  4. Melt the butter in the same pan and sautee the onion and celery for several minutes until the onion starts to turn translucent.
  5. Add the sausage back to the pan.
  6. Turn off the heat and toss in the cornbread cubes and fresh sage. Add salt and pepper, and stir briefly to combine.
  7. Lightly beat the eggs in a measuring cup, and then stir in the stock. Pour this mixture into the stuffing pan, stirring lightly as you add the liquid. Break up any extra large chunks of cornbread as you mix. If it seems dry to you, add a little more stock, but not too much or the stuffing will get mushy. When it is all combined, but not overly mixed, turn into a buttered baking dish or casserole.
  8. Dot with butter, and then bake for about 30 minutes until hot and browned on top.


I had a little bit extra so I baked it in well buttered muffins cups for individual portions…


I guess I’m going to have to call myself a stuffing person from now on.


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Pumpkin Cornbread Stuffing with Country Sausage and Sage ~ theviewfromgreatisland.com
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40 Responses to Pumpkin Cornbread Stuffing with Country Sausage and Sage

  1. Barara says:

    Can this be cooked in a crockpot?

    • Sue says:

      I can’t say for sure Barbara since I haven’t made stuffing in a crock pot, but I suppose if you make it the way the recipe says, and then instead of the oven, put it in the crock pot, it should work, although the texture would be a lot moister and softer.

  2. Susan says:

    This looks absolutely divine. Can you please tell me roughly how many this will serve? Thank you!

  3. […] Pumpkin Cornbread Stuffing with Country Sausage and Sage from Susan at The View from Great Island […]

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  5. Loretta Reams says:

    I’m making this gluten free and adding apples and cranberries. I am excited to try it. Happy holidays.

  6. Debbie says:

    I am going to try this for Thanksgiving this year. Can this be made ahead and reheated without effecting the quality?

    • Sue says:

      I personally think stuffing better when freshly made. You could make it ahead and leave out the liquid, and then mix and bake when you’re ready.

  7. Miss Wix says:

    Going to make this with veggie sausage as our vegetarian main instead of turkey! So excited!

  8. Connie says:

    I was wondering if this could work using part pumpkin cornbread and part ciabatta or other bread? I want a more savory flavor and less sweet. Thanks this looks yummmm.

  9. Thank you, Sue! I was looking for a good gluten free stuffing to make for Thanksgiving and this is will be it, substituting gluten free cornbread, of course.

  10. This looks absolutely amazing! I’m thinking it would make a great breakfast!

  11. […] Recipe and Photos credit to  theviewfromgreatisland.com […]

  12. Hi Mirkat— Thanks for visiting, and you can do this either way. I meant the dish to be baked in the oven, but many people like to have their stuffing inside the turkey. You would put it in before the turkey goes in the oven, and when it comes out, your stuffing should be thoroughly cooked. Some people like to make sure by checking the temperature with a thermometer. The stuffing should be about 160 degrees to be safe. Then, as you slice the turkey, spoon out the stuffing to serve alongside.

    • Annalisa says:

      How much fresh Sage are we suppose to add? Maybe I missed it, but I don’t recall seeing an amount in the recipe (and I’m making it right now). :-(

      • Annalisa says:

        I see it now. I guess I was confused, because it mentioned “Turn off the heat and toss in the cornbread cubes and fresh sage.”, but the sage amount was listed below it (in the following steps). Got it!

  13. Mirkat says:

    hi! greetings from buenos aires, i’m making your stuffing on thursday for our thanksgiving celebration (it’s a group of us studying abroad here) .. one question.. i’ve never actually stuffed a turkey, so instead of baking the stuffing in the oven, in its own casserole, should I just stuff it in the turkey when the egg is still raw? will it cook? or should I cook the stuffing first in the casserole, and then put it in the turkey. also when the turkey is finished, do i remove the stuffing and serve it fresh out of there?

  14. grace says:

    okay, so in this instance, i might be okay with a little pumpkin action. what a pretty batch of dressing!

  15. Magnolia Verandah says:

    I love a bit of stuffing and I would be happy to eat pumpkin every day so this is a great marriage – just have to skip back and find out how you made that cornbread, something we never seem to make downunder.

  16. That stuffing looks amazing and ever so scrumptious!



  17. Mary says:

    way to go, Sue! I love playing with unusual recipe ideas. I had a cornbread stuffing idea I was thinking about for this year too, but I’m not sure I’ll be that creative after all. I may just try yours instead!

  18. Amy says:

    Yes! I was hoping you’d go with the option of making the cornbread into a stuffing. I’ve honestly never even had cornbread stuffing before (my family’s is so very traditional and plain), but it looks too good not to try. Although I don’t think I could get away with making it on Thanksgiving, I should try it some other time. Why save stuffing just for one day of the year?

  19. Mmmmm! This sounds so earthy and comforting. All requests in my house this year are for cornbread stuffing, so this has really given me inspiration. Delicious, Sue. :D

  20. I’m not even a stuffing kind of person either but my hubs is. This is SO up his alley! Gorgeous pics of it, too!

  21. Anonymous says:

    No offense, but I really don’t get why people ask if they can substitute the main ingredient in a recipe.. obviously, you can use whatever you want, but what makes this special is the pumpkin cornbread. If you want to use something else, why not just find a standard sausage stuffing recipe instead of butchering this one?

    I am looking forward to trying it, as written. Thanks for the idea!

  22. Tabitha says:

    I love any kind of sausagey stuffing, I’ve nver even seen cornbread before, I’m intrigued, do you think I could put some other kind of bread in it instead?

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