Pumpkin Stuffing

1. 1

   Preheat the oven to 425 degrees F

2. 2

   Cut pumpkin in half, and then cut each half into several pieces.

3. 3

   Place the pumpkin on a baking sheet and roast until tender, about 30 minutes.

4. 4

   Let cool, peel away skin, and dice.

5. 5

   Lower oven temperature to 350 degrees F.

6. 6

   In a large skillet, melt 2 tablespoons butter over medium heat.

7. 7

   Add onion, celery, thyme, and sage, and saute for 5 minutes or until tender.

8. 8

   Season, to taste, with salt and cracked black pepper.

9. 9

   Meanwhile, crumble the stale cornbread into a large bowl.

10. 10

    Add sauteed vegetables to the corn bread crumbs.

11. 11

    Stir in remaining 1 tablespoon butter, beaten egg, and roasted pumpkin and mix well.

12. 12

    Then add the chicken stock and mix well.

13. 13

    Transfer stuffing into a medium-sized casserole dish.

14. 14

    Bake for 45 minutes.

15. 15

    To serve, cut stuffing into squares and garnish with a couple sprigs of parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.