Best Sausage Pumpkin Cornbread Stuffing Recipes

SAUSAGE-PUMPKIN CORNBREAD STUFFING

Sausage-Pumpkin Cornbread Stuffing image

Make and share this Sausage-Pumpkin Cornbread Stuffing recipe from Food.com.

Provided by GinnyP

Categories Breads

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 7

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

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

SAUSAGE PUMPKIN CORNBREAD STUFFING

SAUSAGE PUMPKIN CORNBREAD STUFFING image

Categories Beef Vegetable Side Sauté Thanksgiving Stuffing/Dressing

Yield 8 servings w/leftovers

Number Of Ingredients 7

Ingredients

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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