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Sausage-Pumpkin Corn-Bread Stuffing

Michael Paul
8, with leftovers Hands-On Time: 0hr 35m Total Time: 1hr 15m


  • 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


  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.
    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.
By Jane Kirby,  November 2002

Quick Tip

Cooking pork to an internal temperature of 150° F (before resting) yields a perfectly cooked and juicy finished product (a slight trace of pink is fine). This is a high enough temperature to kill the bacteria trichinosis, which only affects 1 percent of hogs in the United States.

Nutritional Information

  • Per Serving
  • Calories 304Calories From Fat 0%
  • 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.

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