Pumpkin-Cornbread Stuffing

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.

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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  

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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