Apricot-Sausage-Pumpkin Cornbread Stuffing

¾ poundsSweet Italian sausage, removed from casings
1-2Jalapeņo peppers, chopped
12Corn muffins
15-ounce canPumpkin
14-ounce canChicken or vegetable broth
1 cupB & R Farms Dried Apricots, chopped
¼ cupFresh sage, chopped
PinchSea 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.


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