Rating: 4.5 stars
13 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0


Credit: Michael Paul

Recipe Summary

35 mins
1 hr 15 mins
Serves 8, with leftovers


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

calcium 67mg; 304 calories; carbohydrates 46g; cholesterol 31mg; fat 11g; fiber 3g; iron 2mg; protein 6mg; saturated fat 5g; sodium 577mg.