Email to Genia Revels      

Stuffing: Sausage Pumpkin Cornbread Stuffing

Source of Recipe

accenthealth


List of Ingredients

3/4 pound 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


Recipe

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.
Cook at 325°F in a lightly-greased casserole pan for about 40 minutes