Monday, November 22, 2010

San Diego Fusion Thanksgiving: Part Three

Sweet Cornbread Stuffing
I couldn't stop eating this.  It was actually my first attempt at a Thanksgiving style stuffing, ever, and it wasn't without the challenge, but I was very pleased with the result.
I'm not really a fan of cooking stuffing inside the turkey, because it always tastes like, well, TURKEY!  I also enjoy the burned crispy edges I get when its cooked separately in a glass dish.  This dish was inspired by my Fall Spice Hash, in an attempt to make it a little more flavorful and Thanksgiving like.  I love the sweet flavor and gritty texture of cornbread, and it made for a very rustic, southwest style stuffing with the yams and acorn squash.  I slipped a bit on the healthy aspect and added some butter to this one.  Some cranberries and orange zest would also be a great addition to this recipe.  I hope you enjoy this recipe.  HAPPY THANKSGIVING!

  • 12 cornbread muffins, crumbled (I used Jiffy boxed muffin mix to save time)
  • 1/2 acorn squash, peeled and cubed
  • 1 medium yam, peeled and cubed
  • 1/2 red bell pepper, chopped
  • 2 green onions chopped
  • 1 tbsp. pumpkin pie spice
  • 1/4 cup olive oil
  • 1/4 cup butter, cut into small cubes
  • 3 cups chicken broth
  • salt and pepper

  1. In a large, glass baking dish combine crumbled muffins, acorn squash, yams, red bell pepper, onions, pumpkin pie spice, olive oil.  Season with salt and pepper to taste.  Mix until combined.  Pour chicken broth over mixture and spread butter cubes on top. 
  2. Place in preheated oven at 400 degrees for about 90 minutes or until liquid is absorbed, veggies are soft and edges are browned and crisp.

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