This fantastic recipe from Real Simple is quickly becoming the norm for our Thanksgiving feasts!
How To Make Sausage Pumpkin Cornbread Stuffing
The jalapenos balance out the sweetness of cornbread and pumpkin that makes this stuffing delicious and irresistible.
In a large skillet over medium heat, cook the sausage and jalapeños, breaking up the meat and cooking until it is no longer pink.
Drain the fat.
Add the cornbread.
After the cornbread is crumbled, you should have about 10 cups worth of crumbs.
Fold in the pumpkin, broth, cranberries, and sage.
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
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