Sausage Pumpkin Cornbread Stuffing
From my dear friend Phyllis. This stuffing is to die for! Super simple and easy, too.
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
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.