Pumpkin and Herb Stuffing
Pumpkin and Herb Stuffing might be just the main course you are searching for. One portion of this dish contains around 17g of protein, 48g of fat, and a total of 901 calories. This dairy free and lacto ovo vegetarian recipe serves 4 and costs $3.61 per serving. 123 people have made this recipe and would make it again. If you have parsley, parsley, thyme, and a few other ingredients on hand, you can make it. It is perfect for Thanksgiving. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Food Republic. With a spoonacular score of 97%, this dish is great. Herb Stuffing, Herb Stuffing, and Herb Stuffing are very similar to this recipe.
Servings: 4
Ingredients:
1 cup chicken stock
2 teaspoons chili powder
2 sticks cinnamon
1 clove garlic, minced
3 cloves garlic, peeled and cut into half
1 tablespoon honey
2 tablespoons herb mix (see below)
1 lemon, zest
1/4 cup olive oil
1/2 cup olive oil, plus 2 tablespoons
1/2 cup orange juice
1 tablespoon parsley, chopped
1 tablespoon parsley, finely chopped
2 tablespoons peanuts, coarsely chopped
2 quinces or pears, peeled, cored and cut into 1-inch cubes (4 cups)
1 medium pumpkin, peeled and cut into 1-inch cubes (5 cups)
1/2 cup raisins
2 tablespoons rosemary, finely chopped
2 tablespoons sage, finely chopped
1 teaspoon salt
3 shallots, coarsely chopped
2 tablespoons thyme, finely chopped
2 teaspoons thyme, chopped
1/2 loaf white bread, cut into 1-inch cubes
Equipment:
frying pan
dutch oven
bowl
Cooking instruction summary:
For the stuffing: Heat 2 tablespoons of the olive oil in a large saut pan over medium heat. Add the peanuts and bread cubes and saut for 5 minutes, or until golden brown. Remove from the heat and set aside. Heat the remaining 2 tablespoons of olive oil in a large Dutch oven or other large pot over medium heat. Add the garlic and shallots and saut until golden, about 5 minutes. Add the pumpkin, quince, cinnamon sticks and Herb Mix and saut another 5 minutes. Stir in the chicken stock, orange juice, and honey, reduce the heat to low, and simmer until pumpkin is tender, about 15 minutes. Add the thyme, salt, raisins, peanuts and reserved bread cubes. Cook over low heat, stirring frequently, until heated through, about 15 minutes. Remove cinnamon sticks and stir in the parsley. Serve with collard greens. For the Herb Mix Heat 2 tablespoons of the olive oil in a small saut pan over medium heat. Add the garlic, lemon zest, rosemary, sage, thyme, parsley and chili powder and saut until garlic is golden, about 4 minutes. Transfer to a small bowl and combine with remaining oil. Store in the refrigerator in an airtight container for 3-4 days.
Step by step:
For the stuffing
1. Heat 2 tablespoons of the olive oil in a large saut pan over medium heat.
2. Add the peanuts and bread cubes and saut for 5 minutes, or until golden brown.
3. Remove from the heat and set aside.
4. Heat the remaining 2 tablespoons of olive oil in a large Dutch oven or other large pot over medium heat.
5. Add the garlic and shallots and saut until golden, about 5 minutes.
6. Add the pumpkin, quince, cinnamon sticks and Herb
7. Mix and saut another 5 minutes. Stir in the chicken stock, orange juice, and honey, reduce the heat to low, and simmer until pumpkin is tender, about 15 minutes.
8. Add the thyme, salt, raisins, peanuts and reserved bread cubes. Cook over low heat, stirring frequently, until heated through, about 15 minutes.
9. Remove cinnamon sticks and stir in the parsley.
10. Serve with collard greens. For the Herb
11. Mix
12. Heat 2 tablespoons of the olive oil in a small saut pan over medium heat.
13. Add the garlic, lemon zest, rosemary, sage, thyme, parsley and chili powder and saut until garlic is golden, about 4 minutes.
14. Transfer to a small bowl and combine with remaining oil. Store in the refrigerator in an airtight container for 3-4 days.
Nutrition Information:
covered percent of daily need
