2 c Cubed or coarsely crumbled
-cornbread; stale as
-possible
2 tb Fresh sage leaves; (or 1/2
-tsp dried),
; minced
1 Lemon; minced , zest of
1 tb Vegetable oil; preferably
-peanut
2/3 c Chopped onion
1 c Any combination of chopped
Celery; fennel bulb, or
; green bell pepper
3/4 c Peanuts; coarsely chopped
(leave some whole)
1/3 c Vegetable stock; (or more)
Salt & pepper
2 sm Acorn squash; (optional),
-halved &
; seeded
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.
Yields
8 servings
