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Pumpkin Walnut “Cornbread” Stuffing with Cranberries
1 3-4 lb sugar pumpkin (B Secretors use butternut or acorn squash) 1 tablespoon olive oil sea salt to taste 4 stalks celery, finely diced
2 cups finely diced white onion, about 1 medium 1 large fennel, finely chopped toasted cornbread* 1 1⁄2 cups chopped raw walnuts
1 cup dried cranberries 1⁄4 cup chopped sage 1 1⁄2 cups vegetable broth 3 large eggs
1. Pre-heat oven to 375 degrees. Line a 9’x11’ baking sheet with parchment paper. Grease a 9”x11” baking dish with non-stick cooking spray.
2. Peel, seed and dice pumpkin (B Secretors use butternut or acorn squash) into a fine dice, about 1⁄4”-1/2” cubes. Toss pumpkin with 1 tablespoon olive oil and a dash of sea salt (about 1⁄4 teaspoon or less). Line in a single layer on the parchment lined baking sheet and bake for 45-50 minutes, until pumpkin (B Secretors use butternut or acorn squash) is tender and slightly browned on the bottoms.
3. In a large skillet, sauté celery, onion and fennel in 1 teaspoon ghee and 2 teaspoons olive oil for 10-12 minutes, until veggies
Recipes designed by Kristin O’Connor and Dr. Peter J. D’Adamo
soften and onions begin to look translucent. Remove from heat and set aside.
4. Reduce oven temperature to 350 degrees.
5.In a large bowl, gently toss together cubed cornbread, sautéed veggies, roasted pumpkin (B Secretors use butternut or acorn squash), walnuts, cranberries and sage. Mixing gently will ensure the cornbread stays intact. Pour into greased baking dish and pour egg mixture evenly over top.
6. Cover dressing and bake for 20-25 minutes, remove cover and finish baking 10 minutes.
7. *See No Corn Cornbread recipe.
8. Tip: Cornbread can be made in the morning and baked later in the day.
9. Serves 10-12.

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