Sausage-Pumpkin Corn-Bread Stuffing

Photo by Michael Paul
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  • Serves 8, with leftovers
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 304 calories
    • Fat 11 g
    • Sat Fat 5 g
    • Cholesterol 31 mg
    • Sodium 577 mg
    • Protein 6 mg
    • Carbohydrate 46 g
    • Fiber 3 g
    • Iron 2 mg
    • Calcium 67 mg


  1. Check 3/4 pound sweet Italian sausage, casings removed
  2. Check 2 jalapenos, minced (with seeds)
  3. Check 12 corn muffins or two 8 1/2-ounce corn-bread mixes, prepared and crumbled (10 cups)
  4. Check 1 15-ounce can pumpkin
  5. Check 1 14-ounce can chicken or vegetable broth
  6. Check 1 cup dried cranberries
  7. Check 1/4 cup chopped fresh sage or 1 heaping tablespoon dried sage


  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 corn bread. 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.
  3. To fake it...and save 30 minutes: Prepare one 16-ounce bag corn-bread-stuffing mix according to the label directions, omitting any butter and all but 1 cup of the liquid that's called for on the label. Fold in one 15-ounce can pumpkin, one 4-ounce can chopped green chilies, 1 cup dried cranberries, and one 2.8-ounce package cooked bacon, chopped. Total time: 45 minutes.