Recipe courtesy of Dean Fearing

Pumpkin Stuffing

Name: Pumpkin Stuffing
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 6 servings
Cuisine: american
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

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Level: Intermediate
Total: 1 hr 30 min

Prep: 15 min
Cook: 1 hr 15 min

Yield: 6 servings

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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.

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

Recipe courtesy of Dean Fearing, Mansion at Turtle Creek, Dallas, TX