Sausage-Pumpkin Cornbread Stuffing
photo by Jolie at Food.com
- Ready In:
- 1hr 15mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 340.19 g sweet Italian sausage link, casings removed
- 2 jalapenos, minced (with seeds)
- 2 corn muffins or (481.94 g) package cornbread mix, prepared and crumbled (10 cups)
- 425.24 g can pumpkin
- 396.89 g chicken broth or 396.89 g vegetable broth
- 236.59 ml dried cranberries
- 59.14 ml chopped fresh sage or 22.18 ml dried sage
directions
- 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.
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Reviews
-
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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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.
RECIPE SUBMITTED BY
GinnyP
Seattle, Washington