Sausage Cranberry Pumpkin Dressing

Sausage-Cranberry-Pumpkin Dressing


¾ pound pork sausage

1 14-ounce bag cornbread stuffing mix

1 15-ounce can pumpkin

1½ c vegetable broth

¾ c dried cranberries

1 heaping tsp dried sage, or 1/8 c chopped fresh sage

1 c onion, chopped

5 tbsp butter


Cook the sausage in a large pan on medium high heat, breaking it up until it’s small and crispy.

When it’s finished, remove the sausage and set aside. Drain the fat.

On medium high heat melt the butter and add the cup of onion, sautéing until soft, about 2-3 minutes. Remove from heat.

Preheat the oven to 350 degrees.

Add the whole bag of cornbread stuffing mix and the vegetable broth into the onions. Stir. Fold in the can of pumpkin, then add the cranberries, sage, and sausage.

Transfer dressing into a casserole dish and bake in the oven for around 20 minutes to get the top nice and crisp.


© Deer One Publishing 2021