Thanksgiving is one of my favorite holidays. Not only because of the amazing food that we get to eat, but because it’s a time for your loved ones to get together and spend quality time together. When I was young, my extended family on my mom’s side would always get together on Thanksgiving day and have a huge meal. Now that everyone has their own families, we don’t do that anymore and I really miss it. If we did get together, this is one of those dishes I would bring for everyone to try.
Every year around this time I have as much cornbread dressing as I can. I make it the traditional way – the way my mom has always made it. But this year I made pumpkin cornbread and that has been my weakness ever since. So, of course, I had to put together a recipe to use with it to make a dressing/stuffing.
I didn’t want to make it the traditional way because the pumpkin cornbread is sweet. So, in place of the celery and onions, I added apples and pecans. I also added some applesauce to bind it and that seems to have worked to keep it moist. This dish was so delicious, sweeter and lighter than a traditional cornbread dressing. Give it a try if you want something a little different this year.
1 pan pumpkin cornbread
1 apple, peeled, cored and diced
1 c pecans, roughly chopped
3 Tbsp butter
2 Tbsp Maple syrup
1 c Applesauce
2 c vegetable broth
1/4 tsp Ground nutmeg
Preheat oven to 350 degrees.
In a sauté pan, melt butter and add in apples. Pour in maple syrup and add pecans. Toss to combine. Sprinkle in 1/4 tsp cinnamon and 1/4 tsp ground nutmeg. Cook for about 5 minutes.
In a large mixing bowl, crumble pumpkin cornbread. Add in apples and pecan mixture. Pour in vegetable broth and apple sauce. Mix to combine.
Spray a baking dish with cooking spray. Pour cornbread mixture in dish and bake for 30 minutes.