|¾ pounds||Sweet Italian sausage, removed from casings|
|1-2||Jalapeņo peppers, chopped|
|14-ounce can||Chicken or vegetable broth|
|1 cup||B & R Farms Dried Apricots, chopped|
|¼ cup||Fresh sage, chopped|
|Pinch||Sea salt and freshly ground pepper|
In large skillet over medium heat, cook the sausage and jalapeņos, breaking up the meat and cooking until no longer pink. Drain fat.
Add crumbled corn muffins. Fold in the pumpkin, broth, dried apricots and sage. For drier stuffing, omit broth.
(This can be made up the day before. Cover and refrigerate.)
Heat in 325 oven for approximately 30 minutes. Serve hot.