Golden corn bread peanut stuffng

8 servings

Ingredients

Quantity Ingredient
2 cups Cubed or coarsely crumbled cornbread; stale as possible
2 tablespoons Fresh sage leaves; (or 1/2 tsp dried),
; minced
1 Lemon; minced , zest of
1 tablespoon Vegetable oil; preferably peanut
⅔ cup Chopped onion
1 cup Any combination of chopped
Celery; fennel bulb, or
; green bell pepper
¾ cup Peanuts; coarsely chopped
(leave some whole)
⅓ cup Vegetable stock; (or more)
Salt & pepper
2 smalls Acorn squash; (optional), halved &
; seeded

Directions

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@...> on Mar 21, 1999.

Recipe by: Veggie Life, March, 1999 (George Washington Carver) Converted by MM_Buster v2.0l.

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