Ingredients
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12 corn muffins or 2 (8 1/2 ounce) packages cornbread mix, prepared and crumbled (10 cups)
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1 (15 ounce) can pumpkin
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14 ounces chicken broth or 14 ounces vegetable broth
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1 cup dried cranberries
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1/4 cup chopped fresh sage or 1 1/2 tablespoons dried sage
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2 jalapenos, minced (with seeds)
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3/4 lb sweet Italian sausage link, casings removed
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 cornbread.
- 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.