Sausage Pumpkin Apricot Cornbread Stuffing

3/4 lbs sweet Italian sausage, casings removed
2 jalapenos, minced (with seeds)
12 corn muffins or two (8 ½ oz) cornbread mixes, prepared and crumbled (10 cups)
1 15 oz can pumpkin
1 14 oz can chicken or vegetable broth
1 C B&R Farms Dried Apricots, chopped
1/4 C fresh sage, chopped or 1 heaping tablespoon dried sage

In a large skillet over medium heat, cook the sausage & jalapenos, breaking up the meat and cooking until it is no longer pink. Drain the fat. Add the cornbread. Fold in the pumpkin, broth, dried apricots & sage. This can be made up the day before. Cover and refrigerate. For drier stuffing, reduce the broth.