The Best Stuffing

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.

Ingredients

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)

Method

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!