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    You are in: Home / Thanksgiving / Sausage-Pumpkin Cornbread Stuffing Recipe
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    Sausage-Pumpkin Cornbread Stuffing

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on March 23, 2003

      My family loves stuffing (we call it dressing!) and we loved this dish. The flavors are just perfect for fall. I had to use hot Italian sausage since that was all my grocery store had but it made no difference to us because it was delicious. There is a very pronounced pumpkin taste that is wonderful. I served this with roasted chicken and roasted broccoli and it was like a mini Thanksgiving. I'm glad I picked this recipe for the Pick Your Chef contest. Thanks, GinnyP.

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    • on November 26, 2010

      This was very good!! I made it as written and it did have a little more heat than I expected. If I make it again I would probably only add 1 jalapeno. But we loved it as written.

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    • on December 25, 2007

      Great stuffing substituted raisins for the cranberries. A hit with the everyone.

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    • on July 24, 2014

      This stuffing is delicious! The cornbread and pumpkin make for a sweeter dish, but the spiciness from the jalapenos combats the sweetness well. Next time, I will probably use spicy Italian sausage to amp up the heat-factor. If you wanted to leave out the sausage altogether, the stuffing would make a delicious dessert, almost like a bread pudding.

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    Nutritional Facts for Sausage-Pumpkin Cornbread Stuffing

    Serving Size: 1 (265 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 640.8
     
    Calories from Fat 245
    38%
    Total Fat 27.2 g
    41%
    Saturated Fat 7.5 g
    37%
    Cholesterol 66.6 mg
    22%
    Sodium 1748.8 mg
    72%
    Total Carbohydrate 77.6 g
    25%
    Dietary Fiber 6.3 g
    25%
    Sugars 12.4 g
    49%
    Protein 21.0 g
    42%

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