Last Thanksgiving, we were brave and hosted both of our families in our little house. It was a fabulous time, albeit pretty cramped. We made everything within our food choices, and even brewed some homemade cider for the occasion. You can read a little more about it here.
One of the creations from that holiday was this stuffing. It’s made with my corn-less corn bread, and US Wellness Meats sugar free pork breakfast sausage. I’m sure you could buy some ground pork and season it and come up with a decent stuffing, but I’m fairly confident that this is the secret ingredient. I was a bit baffled by the response to this stuffing (it’s good, but I totally made it up), but after returning to the recipe a year later, it still holds up. Sometimes you just get lucky. I hope you’ll enjoy it as well.
1 batch of pumpkin “cornbread” cut into 1-in squares
1 cup (about 2 large stalks) celery, diced
1 cup onion, minced
1 lb U.S. Wellness Meats Pork Sausage
1 Tbsp avocado oil
1/4 C chicken broth (optional)
Preheat the oven to 350 F. Then, place the pumpkin “cornbread” squares on a cookie sheet and bake for 7 to 10 minutes, mixing halfway. (This drying out process is important; otherwise, the stuffing can have too much moisture.) Set aside.
Heat avocado oil over medium heat in a large skillet. Sauté the onion for 1 – 2 minutes, until fragrant. Add celery and sauté for another 3 minutes.
Add sausage and sauté for 4 minutes, breaking it up into smaller bits and mixing until nearly cooked through.
Toss in the pumpkin “cornbread” squares and mix everything well.
Note: If you prefer your stuffing to be more like that which is super moist like it was cooked inside the turkey, you can choose to add 1/4 cup of chicken broth during this step. Mix everything well for 1 – 2 minutes.
You could use this to stuff your bird, or just serve on its own. Enjoy!