Pumpkin Stuffing

Directions

1. 1
   Preheat the oven to 425 degrees F
2. 2
   Cut pumpkin in half, and then cut each half into several pieces.
3. 3
   Place the pumpkin on a baking sheet and roast until tender, about 30 minutes.
4. 4
   Let cool, peel away skin, and dice.
5. 5
   Lower oven temperature to 350 degrees F.
6. 6
   In a large skillet, melt 2 tablespoons butter over medium heat.
7. 7
   Add onion, celery, thyme, and sage, and saute for 5 minutes or until tender.
8. 8
   Season, to taste, with salt and cracked black pepper.
9. 9
   Meanwhile, crumble the stale cornbread into a large bowl.
10. 10
    Add sauteed vegetables to the corn bread crumbs.
11. 11
    Stir in remaining 1 tablespoon butter, beaten egg, and roasted pumpkin and mix well.
12. 12
    Then add the chicken stock and mix well.
13. 13
    Transfer stuffing into a medium-sized casserole dish.
14. 14
    Bake for 45 minutes.
15. 15
    To serve, cut stuffing into squares and garnish with a couple sprigs of parsley.