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.