Recipe courtesy of Dean Fearing
Pumpkin Stuffing
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- Level: Intermediate
- Total: 1 hr 30 min
- Prep: 15 min
- Cook: 1 hr 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 306
- Total Fat
- 13 g
- Saturated Fat
- 5 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 72 mg
- Sodium
- 543 mg
- Level: Intermediate
- Total: 1 hr 30 min
- Prep: 15 min
- Cook: 1 hr 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 306
- Total Fat
- 13 g
- Saturated Fat
- 5 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 72 mg
- Sodium
- 543 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F
- Cut pumpkin in half, and then cut each half into several pieces. Place the pumpkin on a baking sheet and roast until tender, about 30 minutes. Let cool, peel away skin, and dice. Lower oven temperature to 350 degrees F.
- In a large skillet, melt 2 tablespoons butter over medium heat. Add onion, celery, thyme, and sage, and saute for 5 minutes or until tender. Season, to taste, with salt and cracked black pepper.
- Meanwhile, crumble the stale cornbread into a large bowl. Add sauteed vegetables to the corn bread crumbs. Stir in remaining 1 tablespoon butter, beaten egg, and roasted pumpkin and mix well. Then add the chicken stock and mix well.
- Transfer stuffing into a medium-sized casserole dish. Bake for 45 minutes.
- To serve, cut stuffing into squares and garnish with a couple sprigs of parsley.
