Fall Vegetable Stuffing

 

 

 

Fall Vegetable stuffing

 

 

Ingredients

2 cups pumpkin puree

2 tbsp olive oil

3-4 leeks, greens removed (save for stock) and whites cut in half and then thinly sliced

3 large garlic cloves, minced

2 tsp fennel seeds

1 tbsp sherry or white wine vinegar

2 cups stock

1 tbsp dijon mustard

1 bay leaf

2 tbsp lemon juice

1 tbsp maple syrup

6 cups day old bread (any type - the heartier the better), cubed

2-3 fennel, core removed and thinly sliced

1 bunch kale, ribs removed, chopped

1 bunch dill, minced

1 tsp sea salt

¼ tsp ground pepper

Preparation

Preheat oven to 350 degrees F. Slice pumpkin in half and scoop out seeds/membrane. Line a baking sheet with parchment paper and place pumpkin halves face down. Bake until soft. Let cool and remove from oven. Scoop out flesh and mash with a fork or puree in food processor. Set aside 2 cups.

Once finished increase oven heat to 375 and oil a 10/12 inch baking dish with lid.

Cut bread into cubes, sliced fennel, and chopped kale and dill then add to a large bowl. Mix and set aside.

Heat 2 tbsp olive oil in a pan on low. Sauté leeks, garlic, and fennel seeds for about 5 minutes.

Increase heat to high and then add 1 tbsp sherry vinegar or white wine vinegar. Stir.

Add stock, bay leaf, dijon mustard, lemon, maple, and pumpkin puree and bring to a boil. Once boiling remove from heat and discard bay leaf. Pour over bread, fennel, kale and dill. Toss to combine.

Sprinkle some sea salt and fresh pepper over top and combine.

Oil a baking dish with lid and add mixture, pressing down in dish.

Bake with lid on for 30 minutes, then with lid off for another 20 minutes. Baking times will vary depending on the dish used. You want to top to be nice and crispy.

Enjoy!