Recipe courtesy of Tia Mowry
Sweet and Savory Stuffing
Total:
2 hr 25 min
Active:
1 hr 15 min
Yield:
10 servings
Level:
Intermediate
Total:
2 hr 25 min
Active:
1 hr 15 min
Yield:
10 servings
Level:
Intermediate

Ingredients

  • 1 cup cubed butternut squash (1/4- to 1/2-inch cubes)
  • 2 teaspoons extra-virgin olive oil
  • 3 cups cornbread, cut into 1-inch cubes
  • 8 ounces crusty Italian bread, cut into 1/2-inch cubes
  • 10 mini pumpkins 
  • 1 cup dried figs, quartered 
  • 2 1/2 cups chicken stock 
  • 2 tablespoon unsalted butter
  • 3 cloves garlic, minced 
  • 2 stalks celery, cut into 1/4-inch dice
  • 1 leek, white-part only, finely chopped 
  • 1 small yellow onion, cut into 1/4-inch dice
  • 2 tablespoons fresh thyme, chopped, plus sprigs for garnish
  • Kosher salt and freshly ground black pepper 
  • 1/4 cup fresh parsley, coarsely chopped 
  • 1 egg 
  • 1/4 cup grated Parmesan

Directions

Preheat the oven to 400 degrees F.

Place the squash on a small baking sheet and toss with 1 tablespoon of the oil. Roast until easily pierced with a fork, 20 to 30 minutes. Set aside.

Place the cornbread and Italian bread on a baking sheet in single layer. Bake until light brown, 10 minutes. Set aside and let cool.

Remove the tops of the pumpkins, and reserve. Clean out the insides of the pumpkins by removing the seeds and scraping the cavities with a spoon. Set the pumpkins aside.

In small pot, on medium heat add the figs and 1 cup of the stock. Bring to a simmer and cook until the figs absorb all of the stock, 6 to 8 minutes.

Melt the butter in a large stockpot over medium heat. Add garlic, celery, leeks, onions, thyme, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until translucent and soft, 8 to 10 minutes. Let cool.

To the stockpot, add the toasted cornbread and Italian bread, the roasted squash, the fig mixture and the parsley; gently toss. In small bowl, whisk 1 egg with the remaining 1 1/2 cups stock; pour over the stuffing and toss until all the liquid is absorbed. (The stuffing can be made a day ahead at this point; just cover in plastic wrap and keep in refrigerator.)

Fill each pumpkin to the top with a heaping 1/2 cup of the stuffing. Place the filled pumpkins with the tops alongside in a large roasting pan. Cover with foil and bake for 20 to 25 minutes. Remove the foil, sprinkle the pumpkins with the Parmesan and bake for another 5 minutes, or until stuffing is lightly browned.

Remove the pumpkins from the oven and let sit for 5 minutes before serving. Garnish with thyme sprigs and serve with the pumpkin tops resting against the sides of the pumpkins. Serve.

Cook's Note

The stuffing can also be baking on its own. Grease a 9-by-13-inch baking pan with 1 tablespoon butter, place stuffing mixture in the pan, cover with foil, and bake for 40 minutes. Remove the foil for last 10 minutes to lightly brown.

IDEAS YOU'LL LOVE

Black Sesame Sweet Tofu

Recipe courtesy of Kyotofu

Bitter Melon Stuffed with Spiced Tomatoes

Recipe courtesy of Bal Arneson

Kinda Savory Kinda Sweet Stuffing That Definitely Isn't Bread Pudding

Recipe courtesy of Justin Warner

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Junk Food Flip

7:30am | 6:30c

Junk Food Flip

8:30am | 7:30c

Emeril's Florida

9:30am | 8:30c

Unwrapped

10am | 9c

Unwrapped

10:30am | 9:30c

Unwrapped

11am | 10c

Unwrapped

11:30am | 10:30c

Unwrapped 2.0

12pm | 11c

Unwrapped 2.0

12:30pm | 11:30c

Unwrapped 2.0

1pm | 12c

Unwrapped 2.0

1:30pm | 12:30c

Unique Eats

2pm | 1c

Unique Eats

2:30pm | 1:30c

Unique Eats

3pm | 2c

Unique Eats

3:30pm | 2:30c

Unique Sweets

4:30pm | 3:30c

Unique Sweets

5:30pm | 4:30c

Unique Sweets

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c