Sausage-Pumpkin Cornbread Stuffing

(from saymyname’s recipe box)

Source: Real Simple

Serves 8 people

Categories: Casserole, Pork, Side Dish, Stuffing Dressing

Ingredients

  • 3/4 lb sweet Italian sausage link, casings removed
  • 2 jalapenos, minced (with seeds)
  • 12 corn muffins or 2 (8 1/2 ounce) packages cornbread mix, prepared and crumbled (10 cups)
  • 1 (15 ounce) can pumpkin
  • 14 ounces chicken broth or 14 ounces vegetable broth
  • 1 cup dried cranberries
  • 1/4 cup chopped fresh sage or 1 1/2 tablespoons dried sage

Directions

  1. In a large skillet over medium heat, cook the sausage and jalapenos, breaking up the meat and cooking until it is no longer pink; drain the fat.

  2. Add the cornbread.

  3. Fold in the pumpkin, broth, cranberries, and sage (Can be made up to 1 day ahead. Cover and refrigerate).

  4. For drier stuffing, omit the broth.

Email to a friend | Print this recipe | Back