Printable Recipe: Sausage Stuffing with Pumpkin and Cornbread

Sausage Stuffing Recipe with Pumpkin and Cornbread

In the south, a traditional stuffing recipe is generally made with cornbread. This takes that most classic of homemade stuffing recipes, and gives it a little harvest twist with the addition of pumpkin and dried cranberries-- and a surprising bite with a couple of jalepeños! If you're looking for your standard sausage stuffing recipe, this isn't it. But if you want something a little different that will "wow" your guests on Thanksgiving or Christmas, this'll do it.

Serves about 10 people. I would suggest making the cornbread a few days ahead, then assembling and refrigerating 24 hours beforehand (bring to room temperature before baking). Most homemade stuffing recipes are easiest as make-ahead stuffing. You'll save yourself a lot of hassle on Christmas or Thanksgiving day.

This makes a very moist cornbread stuffing/dressing. If you like yours a little drier, reduce or omit the chicken broth.

Ingredients:
3/4 lb. sweet Italian sausage
2 jalepeños, chopped fine
1 medium yellow onion, chopped
10 C. prepared, crumbled cornbread
1 can (15 oz.) pumpkin puree
1 can (14 fl. oz) chicken broth
3/4 C. dried, unsweetened cranberries
3/4 C. chopped walnuts
1 1/2 tbsp. dried rubbed sage
salt and pepper, to taste

Instructions: 1. Remove sausage from casings and crumble into a skillet. Cook until no longer pink, about 10 minutes.

2. With a slotted spoon, remove sausage to a large mixing bowl. To drippings, add jalepeños and onion. Cook until tender, about 7 minutes. Add to sausage mixture in bowl.

3. To bowl, add corn bread. Mix well to combine.

4. Gently stir in pumpkin puree, cranberries, walnuts, sage, and salt and pepper to taste. Stir in chicken broth.

5. Bake uncovered in a preheated 350 degree F oven for about 45 minutes, until browned and crisped on top.