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Gallery Recipe Summary Servings: 18

Ingredients Ingredient Checklist 1 recipe Pumpkin Cornbread, cut into 1/2-inch cubes 4 ribs celery, strings removed, cut into 1/2-inch dice (1 1/3 cups) 1 large onion, peeled, cut into 1/2-inch dice (3 cups) 1 teaspoon salt 1/4 teaspoon freshly ground pepper 1/2 pound shiitake mushrooms, stems removed, cut into 1/2-inch dice (4 cups) 1 Granny Smith apple, peeled, cut into 1/2-inch dice (1 1/3 cups) 6 ounces dried prunes, cut into 1/2-inch dice (1 cup) 1/4 cup plus 1 tablespoon roasted pumpkin seeds (pepitas; 1 ounce) 1 tablespoon finely chopped rosemary 1 tablespoon finely chopped sage 3 tablespoons finely chopped parsley 1 1/2 cups homemade or low-sodium canned chicken stock, skimmed of fat Nonstick olive oil cooking spray

Cook’s Notes This recipe will probably serve closer to twelve, since most people eat seconds of stuffing.

Gallery

Recipe Summary Servings: 18

Recipe Summary Servings: 18

Recipe Summary

Servings: 18

Servings: 18

18

Ingredients

Ingredients

  • 1 recipe Pumpkin Cornbread, cut into 1/2-inch cubes 4 ribs celery, strings removed, cut into 1/2-inch dice (1 1/3 cups) 1 large onion, peeled, cut into 1/2-inch dice (3 cups) 1 teaspoon salt 1/4 teaspoon freshly ground pepper 1/2 pound shiitake mushrooms, stems removed, cut into 1/2-inch dice (4 cups) 1 Granny Smith apple, peeled, cut into 1/2-inch dice (1 1/3 cups) 6 ounces dried prunes, cut into 1/2-inch dice (1 cup) 1/4 cup plus 1 tablespoon roasted pumpkin seeds (pepitas; 1 ounce) 1 tablespoon finely chopped rosemary 1 tablespoon finely chopped sage 3 tablespoons finely chopped parsley 1 1/2 cups homemade or low-sodium canned chicken stock, skimmed of fat Nonstick olive oil cooking spray

Directions

Place bread cubes in bowl; set aside. Spray nonstick skillet 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 respray. Place over high heat, and add mushrooms, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper. Saute, stirring frequently until golden brown, 4 to 5 minutes. Transfer to onion-bread cube mixture.

Heat oven to 350 degrees. Spray two 9-by-13-inch baking dishes with olive-oil spray; set aside. Toss remaining ingredients with onion-bread cube 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.

Cook’s Notes This recipe will probably serve closer to twelve, since most people eat seconds of stuffing.

Cook’s Notes

This recipe will probably serve closer to twelve, since most people eat seconds of stuffing.

Reviews

 Add Rating & Review

Reviews

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All Reviews for Pumpkin-Cornbread Stuffing

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pumpkin-Cornbread Stuffing

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest