This recipe is a little unique. It’s completely different than any stuffing I’ve ever had and it for sure has that Fall taste to it. I’m not sure I’ll be craving to making it again, I think it’s the pumpkin flavor that throws me off. Don’t get me wrong it’s tasty just not something I look forward to having a lot of leftovers of.
Zucchini Stuffing
(Adapted from Mary Ann Dell)
1 small onion, chopped
1 celery rib, chopped
3 tablespoons butter
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon poultry seasoning
1/2 cup canned pumpkin
2 eggs
1/3 cup 2% milk
1/4 cup butter, melted
4 cups day-old cubed bread
3 medium zucchini, chopped
1/2 cup shredded cheddar cheese
In a small skillet, sauté onion and celery in butter until tender; set aside.
In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and poultry seasoning.
In a small bowl, whisk pumpkin, eggs, milk and butter; stir into dry ingredients just until moistened.
Fold in the bread cubes, zucchini, cheese and onion mixture.
Transfer to a greased 13”x9” baking dish.
Cover; bake at 325 degrees F. for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.
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