Pumpkin Stuffed with Cornbread Dressing
- Ingredients:
- 1 medium pumpkin
- 4 cups Mama's Cornbread (separate recipe)
- 2 cups of toasted bread, cut into 1-inch cubes
- 10 saltine crackers, crumbled
- 2 cups vegetable stock
- 3 celery stalks, diced
- 1 medium onion, diced
- 2 large eggs
- 1/2 stick (2 oz) butter
- 1 t. dried sage
- salt and freshly ground black pepper to taste
- Directions:
- Open pumpkin, remove seeds and pulp.
- Rub inside with olive oil, salt and pepper.
- Pre-bake at 400 degrees for approximately 20 minutes.
- Combine the corn bread, toasted bread and crackers in a large mixing bowl.
- Pour the stock into a saucepan and add celery and onion.
- Bring to a boil and cook for 10-15 minutes.
- Remove the stock mixture from the stove and allow it to cool for about 10 minutes before proceeding.
- When it has cooled, add the stock mixture to the bread crumb mixture along with the eggs, butter, sage, salt and pepper.
- Mix well.
- Pour into the pumpkin and bake at 375 degrees until done; stuffing should rise a bit from the inside, approximately 60-75 minutes, or when inserted straw comes out clean.
- Add: Golden Gravy.
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