Sausage-Pumpkin Corn-Bread Stuffing
Serves 8, with leftovers|
Hands-On Time:
35m
|
Total Time:
1hr
15m
Ingredients
- 3/4 pound sweet Italian sausage, casings removed
- 2 jalapenos, minced (with seeds)
- 12 corn muffins or two 8 1/2-ounce corn-bread mixes, prepared and crumbled (10 cups)
- 1 15-ounce can pumpkin
- 1 14-ounce can chicken or vegetable broth
- 1 cup dried cranberries
- 1/4 cup chopped fresh sage or 1 heaping tablespoon 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 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.
- 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.
Nutritional Information
- Per Serving
- Calories 304
- Calcium 67mg
- Carbohydrate 46g
- Cholesterol 31mg
- Fat 11g
- Fiber 3g
- Iron 2mg
- Protein 6mg
- Sat Fat 5g
- Sodium 577mg
What does this mean? See Nutrition 101.
Quick Tip
When substituting dried herbs for fresh ones, use about a third of the amount called for in the recipe.
Top Searches in Food & Recipes
- 1 Slow-Cooker
- 2. Chicken
- 3. Soup
- 4. Salmon
- 5. Breakfast
Search Food & Recipes:
What's on Your Plate?
Advertisement
FRESH PICK
Turnips
Although the turnip has been grown for more than 4,000 years and was one of the first foods to be cultivated in Europe, it
is currently underappreciated: It keeps well, takes to almost any cooking method, and has a subtly flavored, tasty flesh.
