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

5 5

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.

5 5

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.

5 5

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

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