Introduction: Pumpkin Stuffing
The best time of the year to be a chef, for me at least, is the fall! Most chefs will tell you that Spring and Summer are their favorite cooking seasons because the world is so abundant with bright, crisp, colorful vegetables and fruits. It's true and it's absolutely easy to be creative during those months.
Fall is far more challenging to create culinary delights, but what we DO create in the fall is FALL FABULOUS.
Step 1: Misen Place "Everything in It's Place"
Step 2: The Recipe
4 cups Pumpkin Bread diced
6 TB butter
1 cup onion diced 1/4"
1 cup sliced celery 2 tsp thyme 2 tsp basil 2 tsp rosemary
1 cup diced apples 1tsp ground ginger spice 1 tsp cinnamon 2 Tbs diced chipotle peppers (reserve adobo sauce)
2 ounces VSOP Brandy
9 x 11 glass pan
The best thing to always do is start with what has to be cooked and cooled first. So we took care of the pumpkin bread last night. Once we have everything cut up and sitting on the counter to cook let's take care of the apples, the celery and the onion. Preheat oven to 325 degrees In a sauté pan melt 2 TB of butter. Once melted add the cup of diced apples, the ground ginger, the cinnamon, chipotle peppers and brandy. Let simmer until apples are softened but still slightly aldente. While those are simmering, add the additional 4 TB of butter to another sauté pan. Once the butter is melted add your onion, celery, thyme, basil and rosemary. Let those simmer as well untiljust slightly aldente. In a large bowl mix all ingredients except broth and reserved adobo sauce together well. It will be slightly sticky from the moisture. Fold mixture into glass pan. Cover with tin foil and bake at 325 for twenty minutes. After twenty minutes remove the foil and continue to bake for twenty five more minutes
Step 3: Finally
This is a super easy dish to make with a lot of taste going on.
Participated in the
Side Dishes Challenge