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Maple pumpkin stuffing
https://www.lifestylefood.com.au/recipes/10498/whole-roasted-chicken-with-sweet-potato-stuffing
Ingredients:
- 5 cups (1.25 L) of cubed day-old baguette or other crusty bread
- 4 Tbsp of chopped green onion
- 1 Tbsp of chopped fresh sage
- 2 tbsp (30 mL) of melted butter
- 1 ½ cups (375 mL) of pumpkin purée
- 2 Tbsp of pure maple syrup
- ¼ tsp (1 mL) of fine salt
- 2 large eggs
- 1 cup (250 mL) of coarsely grated medium Cheddar,
- ½ cup (125 mL) of lightly toasted pecan pieces, plus extra for sprinkling
Method:
1. Preheat the oven to 350F/180C and grease an 8-inch square pan.
2. Toss the cubed bread, green onion and sage with the melted butter in a large bowl.
3. In another bowl, whisk the pumpkin and maple syrup.
4. Whisk the eggs into the pumpkin mixture and pour over the bread.
5. Add the salt and stir everything together and let it sit for 15 minutes to soak in.
6. Stir in the cheddar and pecans and bake for 25-30 minutes or until the top is crispy.
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