Stuffed Pumpkin
Serves: 6
Hal Herzog
1 January 1970
Based on User reviews:
43
Spice
43
Sweetness
59
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Vegetable Stock1 medium
Onion (finely sliced)2 large
Egg60 g
Butter (stick)1 tsp
Dried Sage1
Salt3 tbsps
Olive Oil3 tbsps
All-Purpose FlourDirections:
1
Preheat oven to 350 degrees F and lightly grease an 8 inch baking dish
2
Combine the corn bread, toasted bread and crackers in a large mixing bowl
3
Pour the stock into a saucepan and add celery and onion
4
Bring to a boil and cook for 10 to 15 minutes
5
Remove the stock mixture from the stove and allow it to cool for about 10 minutes before proceeding
6
When it has cooled, add the stock mixture to the bread crumb mixture along with the eggs, butter, sage, and salt and pepper
7
Mix well
8
In a skillet, saute the onion in the olive oil until it is brown
9
Add the butter and lower the heat
10
As the butter melts, add the flour, stirring constantly to keep it from burning
11
After the flour browns, add the stock and stir until the gravy thickens
12
Season with salt and pepper