Pumpkin Gingerbread Stuffing

1. 1

   Preheat oven to 350u00b0F.

2. 2

   Mix together flour through ginger in a large bowl. In an electric mixer, beat the butter and the brown sugar until fluffy. Add the egg and mix well. Add the pumpkin and the applesauce and mix well again. Add to the dry ingredients and mix just until blended.

3. 3

   Spoon into muffin tins that have been greased with butter. Bake for 20-25 minutes, until a toothpick inserted into the center of one of the muffins comes out clean.

4. 4

   To use the muffins in the stuffing, tear them into pieces and keep on a cookie sheet, uncovered, for a day or two. This should dry them out sufficiently; alternatively, you could put them in a 350u00b0F oven to for 10 minutes or so before proceeding with the stuffing.

5. 5

   Melt the butter in a large cast iron skillet over medium heat. Add the onion and apple and cook for 2-3 minutes, until fragrant and soft.

6. 6

   Add the cubed pumpkin, celery, and fennel and cook for 3 more minutes.

7. 7

   Add the apple cider and the ginger and cook for 7-10 minutes, until most of the cider has cooked off, and the vegetables are cooked through. Remove from the heat and mix in the salt.

8. 8

   Mix the wet ingredients with the cubed pumpkin gingerbread in a large bowl. Add the eggs and the stock and mix well.

9. 9

   Bake uncovered in a 350 u00b0F oven for 50-60 minutes until the bread has crisped on the top.

No additional tips available.