3/4 lb. sweet Italian sausage
2 jalepeños, chopped fine
1 medium yellow onion, chopped
10 C. prepared, crumbled cornbread
1 can (15 oz.) pumpkin puree
1 can (14 fl. oz) chicken broth
3/4 C. dried, unsweetened cranberries
3/4 C. chopped walnuts
1 1/2 tbsp. dried rubbed sage
salt and pepper, to taste
Instructions:
1. Remove sausage from casings and crumble into a skillet. Cook until no longer pink, about 10 minutes.
2. With a slotted spoon, remove sausage to a large mixing bowl. To drippings, add jalepeños and onion. Cook until tender, about 7 minutes. Add to sausage mixture in bowl.
3. To bowl, add corn bread. Mix well to combine.
4. Gently stir in pumpkin puree, cranberries, walnuts, sage, and salt and pepper to taste. Stir in chicken broth.
5. Bake uncovered in a preheated 350 degree F oven for about 45 minutes, until browned and crisped on top.
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