Recipe of the Month
CORNBREAD STUFFED SUGAR PUMPKIN*
1 large sugar pumpkin
1/4 cup melted butter
Kosher salt and freshly ground pepper
Pre-heat the oven to 350o
Cut the top of the pumpkin off and remove the seeds and
strings. Brush the inside flesh and rim with the melted butter.
Season with salt and pepper. Place the pumpkin on a rimmed
baking sheet and roast for 15 minutes. Remove the pumpkin
and set aside. If you want, you can also brush the top with
the butter and roast along with the pumpkin in order to add
a cover to your pumpkin.
2 tablespoons extra-virgin olive oil
1 medium sweet onion, chopped
2 ribs celery, chopped
4 cloves fresh garlic, chopped
1 teaspoon fennel seed (optional)
1/4 cup fresh parsley, chopped and divided
1/4 cup fresh sage leaves, chopped and divided
2 granny smith apples, cubed
2 pounds turkey sausage, removed from the casing
1 cup white wine
1 16 ounce package cornbread stuffing mixture
2 eggs, beaten
1 1/2 chicken broth, veggie broth, or water
Heat a large skillet over moderate heat and add the olive oil.
When it starts to shimmer, add onion, celery, fennel seed,
1/2 the parsley, and 1/2 of the sage. Cook and stir for
3 or 4 minutes until fragrant. Add the apples and cook for
two minutes. Add the ground sausage, breaking up the meat
with a wooden spoon. Brown the meat until there is no pink
showing. This should take about 10 minutes. Add the chopped
garlic and sauté for 2 minutes. Slowly pour in the white wine
and scrape the bottom of the pan to release any browned bits.
Cook for two or three minutes in order to cook off the alcohol.
Add salt and pepper to taste and remove from the stovetop.
Scrape the mixture into a large bowl and fold in the
cornbread. Whisk the eggs into the broth. Gradually add
the egg mixture and the remaining parsley and sage to the
cornbread mixture until evenly distributed. Taste for
seasoning and add salt and pepper to taste.
Fill the reserved pumpkin with the mixture. Add the top, if
using. Return the stuffed pumpkin to the 350o oven and bake
for 20 minutes or until the internal temperature register
160o. Remove from the oven and allow to rest for ten minutes.
Transfer the pumpkin to a large bowl. Scoop the stuffing out
of the pumpkin or slice the pumpkin into wedges. Enjoy!
*Thank you to Tyler Florence who inspired me to try his recipe
and then alter it!