Sausage-Pumpkin Corn-Bread Stuffing

Name: Sausage-Pumpkin Corn-Bread Stuffing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 425 grams pumpkin; 2 liters 12 corn muffins or two 8 1/2-ounce corn-bread mixes, prepared and crumbled; 237 milliliters dried cranberries; 59 milliliters chopped fresh sage or 1 heaping tablespoon dried sage; 340 grams sweet Italian sausage, casings removed; 2 jalapeños, minced (with seeds); 397 grams chicken or vegetable broth

Sausage-Pumpkin Corn-Bread Stuffing is A mixture of jalapeños, vegetable broth, sage, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

To make it...

In a large skillet over medium heat, cook the sausage and jalapeos, breaking up the meat and cooking until it is no longer pink.

Ingredients you will need

Sausage

Meat

Equipment you will use

Frying Pan

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 stuffing, omit the broth.

Ingredients you will need

Cranberries

Cornbread

Stuffing

Pumpkin

Broth

Sage

To fake it...and save 30 minutes

Prepare one 16 ounce bag corn-bread-stuffing mix according to the label directions, omitting any butter and all but about 1 cup of the liquid that's called for on the label. Fold in one 15-ounce can pumpkin, one 4-ounce can chopped green chiles, 1 cup dried cranberries, and one 8-ounce package cooked bacon, chopped.

Ingredients you will need

Diced Green Chiles