Pumpkin Sausage Stuffing

Pumpkin Sausage Stuffing


 1 lb sweet Italian sausage, casing removed
 1 can mild green chiles (small) diced
 ½ medium onion, diced
2 cloves garlic minced
2 Tbspn minced fresh sage, plus
1 Tbspn dried 2 boxes Corn bread stuffing mix (Stove top) OR 12 corn muffins crumbled, OR 2 8.5 oz corn bread mixes, prepared, crumbled
 2 15 oz can pumpkin puree
2 cups chicken broth
1 cup (more or less) craisins.

 Over medium heat cook crumbled sausage, onion, garlic until most of pink is gone. Add sage, and chiles, finish cooking until no pink remains in sausage. Boil 2 cups chicken broth. Add the stuffing mix, per directions, 2 cans pumpkin puree, add sausage mixture (drain fat if necessary), and combine thoroughly. Fold in Craisins.
 For added crispiness, place under high broiler until golden and crisp.