This dish is a festive way to showcase your stuffing - served inside a roasted pumpkin!
Simply de-seed and roast a pumpkin for 35 minutes at 350 degrees, then stuff with your favorite stuffing and bake until the stuffing is finished.
Here's a stuffing recipe that is always a hit at the Sweetwater Spice Co. Thanksgiving table.
2 links of Mexican chorizo, meat removed from casing.
1 8 oz jar of oysters
3 cups of chicken stock
1 juice of an orange (approx 1/2 cup)
3 stalk of celery + leaves - diced
1/4 cup chopped italian parsley
1 carrot diced
1 sweet onion diced
1 stick of butter
1 3 day old cornbread
3 jalapenos diced (de-seed if worried about spice, don't if you don't)
2 bay leaves
2 sprigs of sage
salt and pepper to taste
Brown the chorizo meat in a dutch oven or other high sided, oven safe pot. Once the meat is brown
Add diced carrots, onions, and celery stalk along with 1/4 stick of butter - cook until the onions begin to caramelize.
Add crumbled / cubed cornbread, jalapenos, and herbs (sans parsley) to mix, stirring well.
Pour in chicken stock and orange juice, oysters, and parsley. Make sure all of the bread is sufficiently soaked with stock.
Place in oven or move to baking dish (roasted pumpkin) , top with remaining butter, and bake at 350 until the top is brown.