Sausage-Pumpkin Cornbread Stuffing

READY IN: 1hr 15mins
Recipe by GinnyP

From 'Real Simple' magazine.

Top Review by AngelicFantasia

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.

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.

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