• 3/4 lb. sweet Italian sausage, casings removed
• 2 jalapeños, minced (with seeds)
• 12 corn muffins or two 8 1/2-oz. corn-bread mixes, prepared and crumbled (10 C.)
• 1 15-oz. can pumpkin
• 1 14-oz. can chicken or vegetable broth
• 1 C. dried cranberries
• 1/4 C. chopped fresh sage or 1 heaping Tbs. dried sage

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. Cook for 45 minutes in a 350-degree oven.

This can be made up to 1 day ahead. Cover and refrigerate. For drier stuffing, omit the broth.

From Jane Kirby, Real Simple November 2002