Ingredients
- 1 lb cornbread, crumbled
- 1 medium white onion, diced
- 6 strips cooked bacon, diced
- 2 cups chicken stock
- ½ cup pumpkin puree, room temperature
- ¼ cup Grassland unsalted butter, melted
- ¾ tsp rubbed sage
- ½ tsp ground thyme
- ½ tsp crushed rosemary
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat oven to 375 degrees.
- In a large bowl, toss together the cornbread, onion, and bacon. Set aside.
- In a medium bowl, whisk together the chicken stock, pumpkin puree, butter, bacon pan drippings, sage, thyme, rosemary, salt, and black pepper. Drizzle the stock mixture over the cornbread mixture and toss until combined.
- Empty the stuffing into a medium casserole dish and place it in the oven. Bake until the top of the cornbread is golden brown, about 45 minutes.
- Remove and allow to cool for 5 minutes before serving.
Notes
(adapted from adventures in cooking)
