Ingredients

• 1 cup diced pumpkin (from 1 whole small pumpkin)
• 3 tablespoons butter
• 1 1/2 cups diced sweet onions
• 1 1/2 cups diced celery
• 1/4 cup finely chopped fresh thyme leaves
• 1/4 cup finely chopped sage leaves
• Salt and cracked black pepper
• 2 1/2 cups stale cornbread
• 1 egg, beaten
• 1/4 cup chicken stock
• Parsley sprigs, for garnish

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Instructions

1. Preheat the oven to 425 degrees F
2. Cut pumpkin in half, and then cut each half into several pieces. Place the pumpkin on a baking sheet and roast until tender, about 30 minutes. Let cool, peel away skin, and dice. Lower oven temperature to 350 degrees F.
3. In a large skillet, melt 2 tablespoons butter over medium heat. Add onion, celery, thyme, and sage, and saute for 5 minutes or until tender. Season, to taste, with salt and cracked black pepper.
4. Meanwhile, crumble the stale cornbread into a large bowl. Add sauteed vegetables to the corn bread crumbs. Stir in remaining 1 tablespoon butter, beaten egg, and roasted pumpkin and mix well. Then add the chicken stock and mix well.
5. Transfer stuffing into a medium-sized casserole dish. Bake for 45 minutes.
6. To serve, cut stuffing into squares and garnish with a couple sprigs of parsley.