SAUSAGE PUMPKIN CORNBREAD STUFFING

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SAUSAGE PUMPKIN CORNBREAD STUFFING image

Categories     Beef     Vegetable     Side     Sauté     Thanksgiving     Stuffing/Dressing

Yield 8 servings w/leftovers

Number Of Ingredients 7

1 1/2 pounds sweet Italian sausage, casings removed
2 jalapeños, minced (with seeds)
12 corn muffins or two 8 1/2-ounce corn-bread mixes, prepared and crumbled (10 cups)
1 15-ounce can pumpkin
1 14-ounce can chicken or vegetable broth
1 cup dried cranberries
1/4 cup chopped fresh sage or 1 heaping tablespoon dried sage

Steps:

  • In a large skillet over medium heat, cook the sausage and jalapeños, breaking up the meat and cooking until it is no longer pink. Drain the fat. Add the corn bread. Fold in the pumpkin, broth, cranberries, and sage. (Can be made up to 1 day ahead. Cover and refrigerate.) For drier stuffing, omit the broth.

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