Print Topic - Archive

BTD Forums  /  Cook Right 4 Your Type  /  Cornbread stuffing from newsletter
Posted by: Andrea AWsec, Thursday, November 24, 2011, 3:44pm
No mention of the vegetable stock in the recipe  instructions...

I can see that it gets mixed with the egg mixture and poured over the stuffing.    

Might be good to fix it before it is final. ;)

Quoted Text
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.
Posted by: jayneeo, Thursday, November 24, 2011, 4:14pm; Reply: 1
where's the newsletter.....(cornbread stuffing?)
Posted by: Andrea AWsec, Thursday, November 24, 2011, 4:21pm; Reply: 2
Sign up for the newsletter and get it delivered to your email-- loads of great info.

I highlighted the spot in red and increased the font size so you would see where it is. In January or late December Dr. D is coming out with an Ecookbook this is a preview of what you will find in it.

Quoted Text
An Early Thanksgiving by Martha D'Adamo
Audio Clip: Dr. D’Adamo Interviewed on Wide World of Health Radio Show
The Right Kind of Thanksgiving
Ingredient Spotlight: Andrographis Paniculata by Ann Quasarano
Join Eric Morrison's Battle For Health
The Flu: Blood Type Differences and the Wonderful Elderberry by Dr. Gregory Kelly
Monthly Specials: Genoma Security™, ARA 6®, Proberry 3™, Winter Defense Pack
Right For Your Type News
University of Bridgeport Establishes Dr. Peter J. D’Adamo Scholarship for Naturopathic Doctorial Students
New York Area Support Group
Exercise Right for Your Type With Men’s Health: What your blood type says about your diet, your workout and you.
The Run: Moving Natural Medicine Forward to Cross the Finish line in NYC on 11-11-11
Right for Your Type® on Social Media - Follow us!
Posted by: jayneeo, Thursday, November 24, 2011, 4:34pm; Reply: 3
Thanks! :D
Posted by: Beachgirl, Friday, November 25, 2011, 8:00am; Reply: 4
I noticed that too, Andrea.  I made that stuffing today (most of the menu, actually) and I ended up adding a little more broth at the end to moisten it up a bit.  In the acorn squash, pears & cranberries recipe, it doesn't specify what temp. for the oven, either.  I just guessed 350 & cooked until the squash was tender.   ;)
Print page generated: Wednesday, March 21, 2018, 9:09am