Sausage-Pumpkin Cornbread Stuffing

“From 'Real Simple' magazine.”
READY IN:
1hr 15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

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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