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Pumpkin-Cornbread Stuffing

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Submitted by: traci35

 

This tasty stuffing uses pumpkin cornbread and loads of spices. It's made in baking dishes, so it's perfect for when you want the stuffing without the turkey.
 

Ingredients

  • 1 recipe Pumpkin cornbread, cut into 1/2-inch cubes
  • 4 ribs celery, strings removed, cut into
  • 1/2-inch dice
  • 1 large onion, peeled cut into
  • 1/2-inch dice
  • 1 t salt
  • 1/4 t freshly ground pepper
  • 1/2 lb shiitake mushrooms, stems removed, cut into 1/2-inch dice
  • 2 Granny Smith apples, peeled, cut into
  • 1/2-inch dice
  • 1/4 C plus
  • 1 T roasted pumpkin seeds
  • 1 T finely chopped rosemary
  • 1 T finely chopped sage
  • 3 T finely chopped parsly
  • 1 1/2 C chicken stock
  • Nonstick olive-oil cooking spray

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Method

Place bread cubes in bowl; set aside. Spray nonstick skilled with olive-oil spray; place over medium heat. Add celery, onions, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook, covered, stirring occasionally, until translucent, about 10 minutes. Remove cover, and add 1 tablespoon water. Cover, and cook 5 minutes more. Transfer vegetables to bread cubes. Wipe out skillet, and re-spray. Place over high heat, and add mushrooms, remaining1/2 teaspoon salt, and 1/8 teaspoon pepper. Saute; stirring frequently until golden brown (4 to 5 minutes). Transfer to onion-bread mixture. Heat oven to 350. Spray two 9 by 13 inch baking dishes with olive-oil spray; set aside. Toss remaining ingredients into bread mixture. Transfer to prepared baking dishes; spray tops with olive-oil spray. Bake until heated through and crusty on top, about 35 to 40 minutes.

 

Notes:

 

Number of Servings: 16-18

 

Submitted by: traci35 ()

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