Preheat your oven to 350°F (175°C).

If necessary, allow your pumpkin cornbread to dry out slightly overnight, then cut into large cubes.

In a pot over medium heat, crumble the country sausage and cook until browned.

Melt 4 tablespoons of unsalted butter in the same pot, then sauté chopped onion and sliced celery until translucent.

Return the browned sausage to the pot, then gently fold in the cubed pumpkin cornbread and chopped fresh sage, salt, and pepper.

Beat the eggs with chicken stock and pour over the stuffing mixture, mixing gently.

Transfer the mixture to a buttered baking dish, dot the top with additional butter, and bake for about 30 minutes until golden-brown.