Apricot Sausage Cornbread Stuffing

This stuffing recipe is a truely unique blend of down home cornbread, spicey jalapenos, tangy apricots.

3/4 lbs sweet Italian sausage, casing removed

1-2 jalapeno peppers, chopped

12 corn muffins * 15 oz can pumpkin

14 oz can chicken or vegetable broth

1 cup B & R Farms Dried Apricots, chopped

1/4 cup fresh sage, chopped

Pinch of sea salt and freshly ground pepper

In large skillet over medium heat, cook the sausage and jalapenos, breaking up the meat and cooking until no longer pink. Drain fat. Add crumbled corn muffins. Fold in the pumpkin, broth, dried apricots and sage. For drier stuffing, omit broth. (This can be made up the day before. Cover and refrigerate) Heat in 325 degree oven for approx. 30 minutes. Serve hot.