Name: Pumpkin-Cornbread Stuffing
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

Step 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.

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Step 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.
Step 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.

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Pumpkin-Cornbread Stuffing

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