Stuffing Challenge!!

I love cornbread stuffing. I love stuffing in general. So does Andria. For her I would happily make this stuffing that it chock full of delicious veggies and nuts. This is my go-to stuffing for all occasions and iron chef challenges.

Here you will see it stuffed in a teeny tiny eggplant and in artichoke bottoms. Just two ways you can use stuffing that don't involve killing a bird. 

Here is the stuffing in a cast iron pumpkin (because you know everyone has one of these!):

I make this from the top of my head always so here is the approximate ingredient list and recipe:

1 small eggplant, peeled and diced

1 small zuchini, diced

1 small onion, diced

1 small sweet red pepper, diced

1 small green bell pepper, diced

2 cloves garlic, pressed or minced

1 recipe of sweet corn bread (stale or toasted), crumbled

1 tsp olive oil

2 TB melted margarine

1/4 cup veggie broth

1 TB sage based seasoning blend

salt and pepper to taste

3/4 cup pecans or walnuts

1) saute the veggies in the olive oil, salt, pepper, and seasoning until soft and remove from the heat.

2) Stir in the garlic- set aside.

3) put the crumbled corn bread in your cast iron pumpkin. Pour the margarine and veggie broth over it and then fold in the veggies. 

4) top with the nuts and bake on 375 for about 25-30 minutes

5 then stuff the stuffing into something and look at it with reverence. it is not just a side dish. it is magic.