Ingredients
1 recipe Pumpkin Cornbread, cut into 1/2-inch cubes
4 ribs celery, strings removed, cut into 1/2-inch dice (1 1/3 cups)
1 large onion, peeled, cut into 1/2-inch dice (3 cups)
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 pound shiitake mushrooms, stems removed, cut into 1/2-inch dice (4 cups)
1 Granny Smith apple, peeled, cut into 1/2-inch dice (1 1/3 cups)
6 ounces dried prunes, cut into 1/2-inch dice (1 cup)
1/4 cup plus 1 tablespoon roasted pumpkin seeds (pepitas; 1 ounce)
1 tablespoon finely chopped rosemary
1 tablespoon finely chopped sage
3 tablespoons finely chopped parsley
1 1/2 cups homemade or low-sodium canned chicken stock, skimmed of fat
Nonstick olive oil cooking spray
Preparation
Place bread cubes in bowl; set aside. Spray nonstick skillet with olive oil spray; place over medium heat. Add celery, onions, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook, covered, stirring occasionally, until translucent, about 10 minutes. Remove cover, and add 1 tablespoon water. Cover, and cook 5 minutes more. Transfer vegetables to bread cubes.
Wipe out skillet, and respray. Place over high heat, and add mushrooms, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper. Saute, stirring frequently until golden brown, 4 to 5 minutes. Transfer to onion-bread cube mixture.
Heat oven to 350 degrees. Spray two 9-by-13-inch baking dishes with olive-oil spray; set aside. Toss remaining ingredients with onion-bread cube mixture. Transfer to prepared baking dishes; spray tops with olive oil spray. Bake until heated through and crusty on top, about 35 to 40 minutes.
