| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | New, Veglife2 | 8 | servings | |
INGREDIENTS
| 2 | c | Cubed or coarsely crumbled cornbread; stale as possible |
| 2 | tb | Fresh sage leaves; (or 1/2 tsp dried), |
| ; minced | ||
| 1 | Lemon; minced , zest of | |
| 1 | tb | Vegetable oil; preferably peanut |
| 2/3 | c | Chopped onion |
| 1 | c | Any combination of chopped |
| Celery; fennel bulb, or | ||
| ; green bell pepper | ||
| 3/4 | c | Peanuts; coarsely chopped |
| (leave some whole) | ||
| 1/3 | c | Vegetable stock; (or more) |
| Salt & pepper | ||
| 2 | sm | Acorn squash; (optional), halved & |
| ; seeded |
INSTRUCTIONS
Preheat oven to 400 F. Place crumbled cornbread in a large mixing bowl, along with sage and lemon zest. In a large heavy skillet, heat the oil. Saute onions and whatever combination of celery, fennel, and green pepper you are using over medium-high heat until they begin to soften 4 to 5 minutes. Add peanuts to the skillet and continue sauteing until mixture is nuttily fragrant and peanuts are golden brown, about 2 minutes. Stir sauteed onions, vegetables, and peanuts into the mixing bowl containing cornbread. Add vegetable stock and gently toss ingredients again. If mixture looks dry, add more stock. Season with salt & pepper to taste. If you are using the acorn squash, place the four halves in a large casserole dish. Spoon stuffing into squash cavities, mounding it gently at the top. Cover the dish loosely with foil, and bake 45 minutes to 1 hour, until squash is tender. Remove foil during the last 10 minutes of baking so the stuffing will brown. If you are not using the squash, place stuffing in a large lightly oiled casserole dish, cover with foil, and bake about 40 to 45 minutes, removing foil during the last 10 minutes so stuffing will brown. By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 21, 1999. Recipe by: Veggie Life, March, 1999 (George Washington Carver) Converted by MM_Buster v2.0l.
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