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.
Prep:
30 mins
Cook:
45 mins
Total:
1 hr 15 mins
Ingredients
- 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
Instructions
-
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.
Nutrition
- 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
Want to share your thoughts on this Sausage Pumpkin Cornbread Stuffing Recipe? Head over to the Recipe Sharing forum and join the discussion!
Was this page helpful?
Submit Your Own Recipe
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
Comments