Sausage Pumpkin Cornbread Stuffing Recipe

This fantastic recipe from Real Simple is quickly becoming the norm for our Thanksgiving feasts!

Sausage Pumpkin Cornbread Stuffing Recipe

How To Make Sausage Pumpkin Cornbread Stuffing

The jalapenos balance out the sweetness of cornbread and pumpkin that makes this stuffing delicious and irresistible.

Prep: 30 mins
Cook: 45 mins
Total: 1 hr 15 mins


  • ¾ lb sweet Italian sausage, casings removed
  • 2 jalapenos, minced (with seeds)
  • 8 ½ oz cornbread mix, prepared and crumbled
  • 15 oz pumpkin
  • 14 oz chicken broth
  • 1 cup dried cranberries
  • 1 tbsp dried sage


  1. In a large skillet over medium heat, cook the sausage and jalapeños, breaking up the meat and cooking until it is no longer pink.

  2. Drain the fat.

  3. Add the cornbread.

  4. After the cornbread is crumbled, you should have about 10 cups worth of crumbs.

  5. Fold in the pumpkin, broth, cranberries, and sage.

  6. Cook for 45 minutes in 350 degrees F. Serve hot.


  • Sugar: 18g
  • :
  • Calcium: 71mg
  • Calories: 343kcal
  • Carbohydrates: 39g
  • Cholesterol: 33mg
  • Fat: 18g
  • Fiber: 4g
  • Iron: 2mg
  • Potassium: 397mg
  • Protein: 9g
  • Saturated Fat: 6g
  • Sodium: 740mg
  • Vitamin A: 4706IU
  • Vitamin C: 14mg
Nutrition Disclaimer
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!