Sausage-Pumpkin Cornbread Stuffing

• sweet Italian sausage link↗3⁄4 lb

  casings removed

• jalapenos↗2

  minced (with seeds)

• corn muffins or (8 1/2 ounce) packages cornbread mix, prepared and crumbled (10 cups)2
• can pumpkin↗1
• chicken broth or vegetable broth↗14 ounces
• dried cranberries↗1 cup
• chopped fresh sage or dried sage1⁄4 cup

Step-by-step instructions

1. 1

   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. 2

   Add the cornbread.

3. 3

   Fold in the pumpkin, broth, cranberries, and sage (Can be made up to 1 day ahead. Cover and refrigerate).

4. 4

   For drier stuffing, omit the broth.