Sausage-Pumpkin Corn-Bread Stuffing

Sausage-Pumpkin Corn-Bread Stuffing
Photo by Michael Paul


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

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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