Sausage-Pumpkin Cornbread Stuffing

From 'Real Simple' magazine.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 3⁄4 lb sweet Italian sausage link, casings removed
• 2  jalapenos, minced (with seeds)
• 12  corn muffins or 2 (8 1/2ounce) packages  cornbread mix, prepared and crumbled (10 cups)
• 1 (15 ounce) can pumpkin
• 14  ounces chicken broth or 14  ounces vegetable broth
• 1  cup dried cranberries
• 1⁄4 cup  chopped fresh sage or 1 1⁄2 tablespoons dried sage

Directions

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.