MAIN DISHES STUFFING

PUMPKIN CRANBERRY SAGE STUFFING

PUMPKIN CRANBERRY SAGE STUFFING

with pecans, sauteed celery and onion and orange zest! Sweet, tangy, creamy. A textural and flavor change from traditional stuffing. The pumpkin creates a creamy texture elevating its status to delectable! So easy to make!

Serves 8-12

Preheat oven to 350 degrees

Make cranberries:

12 oz. bag fresh cranberries

1 c. water

1/2 c. dark brown sugar

Place cranberries, water and brown sugar in saucepan. Bring to boil, then cook for about 5 minutes or till cranberries pop. Remove from heat and set aside.

Stuffing:

1/2 c. margarine

1 c. diced celery

1 c. diced onion

1/2 t. salt

1 envelope Lipton Onion Mushroom Soup Mix

grated rind of 1 lg. orange (zest) plus juice, strained to remove seeds

15 oz. can pumpkin

1/2 c. pecan halves, coarsely broken; place on board and pound with bottom of skillet

1/4 c. dark brown sugar

2 t. dried rubbed sage

14 oz. pkg. Pepperidge Farm Seasoned Stuffing Mix, crumb-style

In extra-large skillet, over medium heat, melt margarine. Add celery, onion, salt, then saute till tender.

Add dry soup mix. Stir to incorporate.

Add orange zest plus juice, pumpkin, pecans, brown sugar and sage, stirring after each addition.

Pour cranberries plus liquid  into skillet. Stir well.

Now add dry stuffing mix all at once. Fold and stir till all crumbs are moistened. You’ll be tempted to add more liquid, don’t. It takes a while to moisten all the crumbs.

Transfer to 9 x 13 inch baking dish and cover tightly with aluminum foil.

Bake in preheated 350 degree oven for 45 minutes. Remove foil during last 10 minutes of baking time.

Remove from oven and let set a few minutes before serving family style with a spoon, or cutting into squares for individual servings.

Notes: Steve and I had this stuffing topped with Mushroom Red Wine Gravy and had Sweet Lemon Brussel Sprouts as a side vegetable. If we were having this on Thanksgiving Day, that’s all we would have had. The stuffing and gravy are rich, and the tartness of the cranberries and the zest of the lemon offset the richness beautifully. We had no desire for mashed potatoes, yams, coleslaw or anything else, since this combination was already packed with every taste sensation.

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© 2017 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. CHANGING a few words doesn’t alter the DNA of the work. LIKE a mother knows her children no matter the alterations in appearance, I know my gift when I see it on someone else, even when portions are replaced with a poacher’s words. IF you receive the goods, you are as much a poacher of talent, words and images as the poacher who stole them – no matter the purpose. I am not free and you are making me less free by stealing my intellectual material and putting other peoples names to it. CHANGING A FEW WORDS PROVES YOU KNOW YOU'RE LIABLE. STEALING another person's intellectual material isn't flattery; it's stealing. ~ Sharon Lee Davies-Tight

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