Pumpkin Dressing
By definition, a “stuffing” is cooked inside a chicken or turkey, while a “dressing” is baked in a separate dish. Regardless of how it is cooked, make sure you keep a few slices for that leftover sandwich of chicken and dressing - yum!
Serves 6
- 5 cups (1.25L) cubed day-old baguette or other crusty bread
- 4 Tbsp (60 mL) chopped green onion
- 1 Tbsp (15 mL) chopped fresh sage
- 2 Tbsp (30 mL) butter, melted
- 1½ cups (375 mL) pumpkin purée
- 2 Tbsp (30 mL) pure maple syrup
- 1¼ tsp (1 mL) fine salt
- 2 large eggs
- 1 cup (250 mL) coarsely grated medium Cheddar Cheese
- ½ cup (125 mL) lightly toasted pecan pieces, plus extra for sprinkling
Preheat oven to 350˚F (180˚C) and grease an 8-inch square pan.
Toss cubed bread, green onion and sage with melted butter in a large bowl. In another bowl, whisk pumpkin and maple syrup. Whisk eggs into pumpkin mixture and pour over bread. Stir and let sit for 15 minutes to soak in. Stir in Cheddar Cheese and ½ cup (125 mL) pecans. Pour into prepared pan and bake for about 45 minutes, until centre springs back when pressed.
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