Pumpkin Stuffing

Total Time:
1 hr 30 min
Prep:
15 min
Cook:
1 hr 15 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 1 cup diced pumpkin (from 1 whole small pumpkin)
  • 3 tablespoons butter
  • 1 1/2 cups diced sweet onions
  • 1 1/2 cups diced celery
  • 1/4 cup finely chopped fresh thyme leaves
  • 1/4 cup finely chopped sage leaves
  • Salt and cracked black pepper
  • 2 1/2 cups stale cornbread
  • 1 egg, beaten
  • 1/4 cup chicken stock
  • Parsley sprigs, for garnish
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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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