Pumpkin Stuffing with Maple Sausage and Gruyère

Make your Thanksgiving table extra special with this cheesy stuffing that celebrates the flavors of fall. Emmi Le Gruyère AOP cheese envelopes toasted sourdough bread, sliced pumpkin and maple breakfast sausage for a hint of sweetness.
Yield
8-10 servings
Prep Time
Cook Time
Total Time

Ingredients

  • 3 tablespoons butter, plus additional for pan
  • 1 loaf sourdough bread, cut into 1-inch cubes (about 9-10 cups)
  • 1 sugar pie pumpkin or 2 acorn squash
  • 3 tablespoons olive oil, divided
  • Salt
  • Black pepper
  • 1/4 teaspoon nutmeg
  • 1 pound uncooked maple breakfast sausage, or other pork breakfast sausage
  • 2 large onions, chopped
  • 10 sprigs fresh thyme, leaves removed divided
  • 2 eggs
  • 2 cups chicken or vegetable stock
  • 1 cup heavy cream
  • 12 ounces (3 cups) Emmi Le Gruyère AOP, cheese, shredded and divided

Method

  1. Heat oven to 350F. Butter 9x13-inch baking dish; set aside.
  2. Divide bread cubes between 2 sheet pans in a single layer. Bake 10-15 minutes until dried out and toasted on all sides but not browned. Remove from oven and place in large bowl. (You may also leave bread cubes out overnight to dry out).
  3. Slice pumpkin or squash in half from stem to base. Remove seeds and stringy flesh. Cut into 1-inch-wide half moon slices. Cut each slice in half for pieces that are about 2 inches long. Add to bowl with 2 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon nutmeg. Set aside.
  4. In large, heavy skillet heat remaining 1 tablespoon olive oil over medium-high heat. Add sausage and breaking sausage apart with a wooden spoon as it cooks until well browned and cooked through (about 10 minutes). Transfer to bowl with bread cubes.
  5. Return pan to medium-high heat, adding 3 tablespoons butter, chopped onions and half of thyme leaves. Season with salt and pepper. Cook, stirring occasionally, until onions just become translucent (about 10 minutes). Add to bowl with bread cubes.
  6. Return pan to medium-high heat, adding 3 tablespoons butter, chopped onions and half of thyme leaves. Season with salt and pepper. Cook, stirring occasionally, until onions just become translucent (about 10 minutes). Add to bowl with bread cubes.
  7. Return pan to medium-high heat once more. Add pumpkin mixture. Cook, stirring occasionally, 10 minutes. Add 2 tablespoons water to pan, cover and reduce heat to low; cook 5 minutes. Pumpkin or squash cook time may vary. You’re looking for a fork to easily pierce all the way through the thickest part of each slice. Remove from pan and set aside.
  8. In medium bowl, whisk eggs. Add stock and heavy cream, 1 teaspoon salt and ¼ teaspoon pepper. Whisk until well combined. Pour over bread and sausage mixture and gently mix to evenly coat bread cubes. Fold in 2 cups shredded Gruyère. Gently fold in pumpkin slices. Transfer mixture to prepared baking dish. Cover with foil and bake at 350F for 40 minutes. Remove foil; add remaining shredded Gruyère and thyme leaves. Return to oven for 15-20 minutes until top is crisped and cheese is melted. Allow to cool 10 minutes before serving.