Make pumpkin cornbread. This can be made up to 2 weeks ahead. Cool completely, and place in a freezer safe bag. When it’s time to make the dressing, thaw pumpkin cornbread in the refrigerator. Once thawed crumble and set aside.
Making the dressing:
1/2 cup unsalted butter plus 1 table spoon
2 cups chopped sweet onions (about 1-2 onions)
½ cup chopped leeks (about 2 stalks)
1 ½ cups chopped celery
1 ½ tablespoons chopped fresh sage
½ tablespoon chopped fresh pineapple sage or ¼ teaspoon dried pineapple sage
1 teaspoon chopped fresh thyme
1 ½ teaspoons poultry seasoning
4 large eggs beaten
1 cup crumbled pumpkin cornbread
4 slices of toasted white sandwich bread
7-8 crumbled day old biscuits
15 ounces seasoned chicken or vegetable stock (more if needed)
¼ teaspoon salt (if needed)
¼ cup chopped fresh parsley
Saute leeks, celery, and onions in 1/2 cup butter until softened. At the same time warm chicken stock. Once vegetables are softened in butter, add everything to stock and let cool down just a bit.
Preheat oven to 350 degrees
Place crumbled pumpkin corn bread, crumbled biscuits, and torn toasted bread in a large bowl. Add stock with vegetables, sages, thyme, and poultry season to the bread mixture and mix until moist and a little soupy. Mix well. If all of the stock is not used, be sure that all of the vegetables are in the mixture. If you’d like more salt, add now. If more stock is needed, you may add at this time. Let cool down. Add beaten eggs, stirring very well to combine.
Add mixture to buttered 9 x 13 inch oven safe baking dish, sprinkle with fresh parsley and bake at 350 degrees for about 45 minutes to an hour. Test to make sure it is firm, but not too dry. Serve warm!