Photo: Michael Paul
Yield
8 servings, with leftovers

How to Make It

Step 1

To make it...

Step 2

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 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.

Step 3

To fake it...and save 30 minutes

Step 4

Prepare one 16 ounce bag corn-bread-stuffing mix according to the label directions, omitting any butter and all but about 1 cup of the liquid that's called for on the label. Fold in one 15-ounce can pumpkin, one 4-ounce can chopped green chiles, 1 cup dried cranberries, and one 8-ounce package cooked bacon, chopped.

Ratings & Reviews

janeliza11's Review

erin7382
February 17, 2010
SO delicious. I normally don't like stuffing, but i LOVED this. I added a little more broth because I wanted extra-moist stuffing, but otherwise I followed the recipe exactly. So tasty.

erin7382's Review

janeliza11
November 27, 2008
My family loved this dish! We enjoy spicier food so it was nice to have an hot addition to the thanksgiving table. Cranberries are a must! Pumpkin i could go with or without.