This Glasbern Sage Sausage and Pumpkin Rice Stuffing recipe is courtesy of the Glasbern Inn located in Fogelsville, PA. It incorporates pumpkin, coconut milk and more to create a lovely, unique dish!

Glasbern Sage Sausage and Pumpkin Rice Stuffing


1 Glasbern Sage Sausage (can be substituted with a vegetarian sausage)

1/2 cup Jasmine Rice

1 cup Chicken Stock

1/2 cup Pumpkin Puree

1/4 cup Coconut Milk

2 cup Baguette, cubed and toasted

1/4 cup Carrots, diced

1/4 cup Celery, diced

1/4 cup Onions, diced

1 cup Chicken Stock (“Mom” prefers vegetable stock)


Brown sausage in pan until thoroughly cooked, reserve on the side. Cook Jasmine rice with Chicken Stock until al dente, add pumpkin puree and coconut milk. Sautee carrots, celery, onions until translucent, then add all ingredients to pan. Use additional chicken stock to control thickness. Will hold hot up to 2 hours in a crock pot.

*Recipe and image courtesy of*

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