Ingredients
-
3/4
-
2
-
2
-
1
-
14
-
1
-
1/4
-
-
-
-
-
-
-
-
Directions
Sausage-Pumpkin Cornbread Stuffing, From ‘Real Simple’ magazine
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Steps
|
1
Done
|
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. |
|
2
Done
|
Add the Cornbread. |
|
3
Done
|
Fold in the Pumpkin, Broth, Cranberries, and Sage (can Be Made Up to 1 Day Ahead. Cover and Refrigerate). |
|
4
Done
|
For Drier Stuffing, Omit the Broth. |
