- Calcium 67mg
- Calories 304
- Carbohydrate 46g
- Cholesterol 31mg
- Fat 11g
- Fiber 3g
- Iron 2mg
- Protein 6mg
- Sat fat 5g
- Sodium 577mg
Sausage-Pumpkin Corn-Bread Stuffing
Michael Paul
How to Make It
Step 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.
Step 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.
Step 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.
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ErinJane29
2012-11-17T07:25:02-05:00
I love this stuffing and make it every year for Thanksgiving. Just in case someone checks these reviews, the stuffing does not get baked. It is made entirely on the stove top (unless you are making the cornbread). Make the cornbread the day before, and make the stuffing the day of on the stove top. And all of us who have made T-Day dinner before know that anything that can be made on the stove top when you have one oven is awesome!
I changed nothing about the recipe. Be careful when you add the pumpkin. One year I added too much and it ruined the stuffing for me (everyone else ate it...ha).
RenLea
2009-11-25T20:25:39-05:00
I'd purchased the ingredients earlier in the week, and tonight I was prepping everything for tomorrow's Thanksgiving dinner, including the stuffing. A few minutes ago, while planning the times when everything need to go into the oven, I realized the recipe had no bake temp and no cook time either. I presume that's because it's supposed to be "stuffed" in the turkey, but most stuffing recipes include baking info, when it's not used to stuff the bird (which is the case for this dish).
I'll be winging it tomorrow.
