38 | Four Seasons Hemet Herald | November 2016 |
If you'd like to submit your favorite recipe for upcoming issues of the Hemet Herald, please
email them to Louise at Louise.Ceccarelli@fsresidential.com. Bon Appetit!
By Louise Ceccarelli
Ingredients:
1 (3 to 4) pound pumpkin
1/2 teaspoon salt
1/2 teaspoon cinnamon
Cornbread Stuffing:
4 cups crumbled cornbread (or cornbread stuffing)
2 cups toasted bread, cut into 1-inch cubes (or plain stuffing)
2 cups vegetable stock
3 celery stalks, diced
1 medium onion, diced
2 large eggs
1/2 stick butter
1 teaspoon dried sage
Salt and pepper
Directions:
Preheat oven to 350 degrees F. Cut stem section from the pumpkin and remove seeds. Sprinkle inside with salt and
cinnamon. Place hollowed pumpkin on a baking sheet in oven and roast for 20 minutes. Remove and fill with cornbread
stuffing (recipe follows) leaving 1 to 2 inches at the top for expansion. Increase oven temperature to 375 degrees. P lace
stuffed pumpkin in oven and bake for another 35 to 40 minutes or until pumpkin is tender, dressing is set and nicely
browned on top.
Cornbread Stuffing:
Combine cornbread cubes and regular stuffing cubes in mixing bowl. Melt butter, add celery and onion and sauté until
onions are clear. Add stock and vegetable mixture to bread crumb mixture with beaten eggs and seasoning.
Stuffed Pumpkin with Cornbread Stuffing
Four Seasons Hemet
THE JOY OF FOOD
