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
Sat fat 5g
How to Make It
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.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.