SAUSAGE-PUMPKIN CORNBREAD STUFFING

Sausage-Pumpkin Cornbread Stuffing image

Provided by GinnyP

Categories Breads

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 7

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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

Steps:

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.
Add the cornbread.
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.

Nutrition Facts : Calories 640.9, Fat 27.3, SaturatedFat 7.5, Cholesterol 66.7, Sodium 1748.9, Carbohydrate 77.6, Fiber 6.3, Sugar 12.4, Protein 21