Sausage-Pumpkin Corn-Bread Stuffing

Sausage-Pumpkin Corn-Bread Stuffing
Photo by Michael Paul


  • 1 15-ounce can pumpkin
  • ¼ cup chopped fresh sage or 1 heaping tablespoon dried sage
  • 12 corn muffins or two 8 1/2-ounce corn-bread mixes, prepared and crumbled (10 cups)
  • 2 jalapeños, minced (with seeds)
  • 1 14-ounce can chicken or vegetable broth
  • ¾ pound sweet Italian sausage, casings removed
  • 1 cup dried cranberries

To make it...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 st...

View full recipe at My Recipes


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