¾ lb sweet Italian sausage, casings removed
2 jalapenos, minced (with seeds)
8 ½ oz cornbread mix, prepared and crumbled
15 oz pumpkin
14 oz chicken broth
1 cup dried cranberries
1 tbsp 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 cornbread.
After the cornbread is crumbled, you should have about 10 cups worth of crumbs.
Fold in the pumpkin, broth, cranberries, and sage.
Cook for 45 minutes in 350 degrees F. Serve hot.
Sugar: 18g
:
Calcium: 71mg
Calories: 343kcal
Carbohydrates: 39g
Cholesterol: 33mg
Fat: 18g
Fiber: 4g
Iron: 2mg
Potassium: 397mg
Protein: 9g
Saturated Fat: 6g
Sodium: 740mg
Vitamin A: 4706IU
Vitamin C: 14mg
