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