Recipe courtesy of Dean Fearing
Pumpkin Stuffing
Total:
1 hr 30 min
Active:
15 min
Yield:
6 servings
Level:
Intermediate
Total:
1 hr 30 min
Active:
15 min
Yield:
6 servings
Level:
Intermediate

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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