Sausage-Pumpkin Cornbread Stuffing

"From 'Real Simple' magazine."
 
Sausage-Pumpkin Cornbread Stuffing created by Jolie at Food.com
Ready In:
1hr 15mins
Ingredients:
7
Serves:
6-8
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ingredients

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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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  1. Jolie at Food.com
    Sausage-Pumpkin Cornbread Stuffing Created by Jolie at Food.com
  2. Jolie at Food.com
    Sausage-Pumpkin Cornbread Stuffing Created by Jolie at Food.com
  3. Jolie at Food.com
    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.
     
  4. Liz Marshall
    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. WizzyTheStick
    Sausage-Pumpkin Cornbread Stuffing Created by WizzyTheStick

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