Sausage-Pumpkin Cornbread Stuffing

Total Time
1hr 15mins
Prep 35 mins
Cook 40 mins

From 'Real Simple' magazine.

Ingredients Nutrition


  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.


Most Helpful

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.

AngelicFantasia March 23, 2003

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.

Liz Marshall November 26, 2010

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

WizzyTheStick December 25, 2007

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