Sausage Pumpkin Cornbread Stuffing

Ingredients

• 3⁄4  lb sweet Italian sausage link, casings removed2jalapenos, minced (with seeds)

• 12  corn muffins or 2  (8 1/2 ounce) 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

• 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.