Sausage-Pumpkin Corn-Bread Stuffing

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).

I noticed that when they ran the recipe in the magazine---they didn't have a bake time. I've made this several times before and 375 degrees for 30-35 min seems to work well.

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.