Sausage-Pumpkin Cornbread Stuffing - cooking recipe

Ingredients

3/4 lb sweet Italian sausage link, casings removed
2 jalapenos, minced (with seeds)
2 corn muffins or (8 1/2 ounce) packages cornbread mix, prepared and crumbled (10 cups)
1 (15 ounce) can pumpkin
14 ounces chicken broth or 14 ounces vegetable broth
1 cup dried cranberries
1/4 cup chopped fresh sage or 1 1/2 tablespoons dried sage

Preparation

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.
Add the cornbread.
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.