Sausage-pumpkin Corn-bread Stuffing

This has become one of our favorites through out the years. I have not made it this year yet, but have been having pregnancy cravings for it. We found this recipe in a Real Simple Magazine, so I guess it is supposed to be easy to make.



SAUSAGE-PUMPKIN CORN-BREAD STUFFING

To Make it.....
Hands-on time: 35 minutes/total time: 1 hour, 15 minutes
Serves 8

3/4 pound sweet Italian sausage, casings removed
2 jalapenos, minced (with seeds)
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
l cup dried cranberries
1/4 cup chopped fresh sage or 1 heaping tablespoon dried sage

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.

This is not your traditional stuffing, but you wont be disappointed.