Sausage-Pumpkin Corn-Bread Stuffing Recipe

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Sausage-Pumpkin Corn-Bread Stuffing
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  1. To make it...
  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.
  3. To fake it...and save 30 minutes
  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 2.8-ounce package cooked bacon, chopped.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 221.67 Kcal (928 kJ)
Calories from fat 67.99 Kcal
% Daily Value*
Total Fat 7.55g 12%
Cholesterol 37.56mg 13%
Sodium 484.72mg 20%
Potassium 285.3mg 6%
Total Carbs 18.42g 6%
Sugars 11.59g 46%
Dietary Fiber 2.71g 11%
Protein 19.8g 40%
Vitamin C 6.4mg 11%
Vitamin A 0.5mg 18%
Iron 1.7mg 9%
Calcium 37.5mg 4%
Amount Per 100 g
Calories 135.01 Kcal (565 kJ)
Calories from fat 41.41 Kcal
% Daily Value*
Total Fat 4.6g 12%
Cholesterol 22.88mg 13%
Sodium 295.22mg 20%
Potassium 173.77mg 6%
Total Carbs 11.22g 6%
Sugars 7.06g 46%
Dietary Fiber 1.65g 11%
Protein 12.06g 40%
Vitamin C 3.9mg 11%
Vitamin A 0.3mg 18%
Iron 1mg 9%
Calcium 22.8mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.5
  • 6

Good Points

  • saturated fat free

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