Sausage-Pumpkin Cornbread Stuffing |
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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 8 |
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From 'Real Simple' magazine. 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 |
Directions:
1. 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.
2. Add the cornbread.
3. Fold in the pumpkin, broth, cranberries, and sage (Can be made up to 1 day ahead. Cover and refrigerate).
4. For drier stuffing, omit the broth.
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