Sausage Pumpkin Cornbread Stuffing

The ingredients are a little bizarre, but this is really, really good. I look forward to making it each Thanksgiving. It's sweet. It's spicy. And very savory. I love it!

3/4 Beef Smoked Sausage

1-2 jalapeño peppers, minced (check the hotness first, each pepper varies in spice.)

2- 8oz cornbread mixes

1- 15 oz can of pumpkin

1 -14oz can of chicken broth

1 cup of dried cranberries

1 tbsp tablespoon sage

Prepare the cornbread as directed on the box. You can make it the night before and then have it ready the next day.

Chop the sausage into small-medium sized chunks. Remove seeds from the jalapeño pepper and mince in a food processor (or manually mince it with a knife). In a large skillet cook the sausage and pepper over medium heat. Slowly add the cornbread, followed by the pumpkin, broth, sage and cranberries. Stir gently until combined. For dryer stuffing, omit all or part of the broth. (I like my stuffing on the moist side, so I usually add more broth until it reaches my desired consistency.)