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.

US Wellness Meats Pork Breakfast Sausage


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)


cut up corn-less cornbread

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.

onion and celery sauteeing in skillet

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.

sausage cooked through

Add sausage and sauté for 4 minutes, breaking it up into smaller bits and mixing until nearly cooked through.

adding in cornbread to stuffing

Toss in the pumpkin “cornbread” squares and mix everything well.

mixed stuffing in skillet

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.

amazing stuffing

You could use this to stuff your bird, or just serve on its own.  Enjoy!


  1. I made this dressing for our feast yesterday- color me impressed. Thoroughly. I don’t think my mother would have been able to tell the difference had she been visiting!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.