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Pumpkin-Cornbread Stuffing

This stuffing, made with shiitake mushrooms, apples, and pumpkin seeds, has only two grams of fat per serving.

  • Servings: 18

Source: Martha Stewart Living, November 1996

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

  1. 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.

  2. 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.

  3. 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.

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