12 corn muffins or 2- 8.5 oz. corn bread mixes, prepared and crumbled (about 10 cups)
1 - 15 ounce can pumpkin
1- 14 ounce can chicken or vege broth
1 cup dried cranberries
1/4 cup chopped fresh sage or 1 heaping tablespoon dried sage
Instructions
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 corn bread. Fold in the pumpkin, broth, cranberries, and sage. (Can be made up to one day ahead. Cover and refrgerate). For drier stuffing, omit the broth (or add less to taste).
Enjoy!!!!
Originally Submitted
11/2/2009
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