Sage Onion & Pumpkin Pecan Dressing

Savoury stuffing posted on CityLine (City TV) website, created/submitted by Michael Bonacini.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 1⁄4 cup butter
• 2  cups pumpkin (peeled & diced quarter inch)
• 3  tablespoons maple syrup
• 1 1⁄2 cups  diced onions
• 6  tablespoons  chopped fresh sage (or dried)
• 3⁄4 cup roasted pecan
• 1⁄4 cup sun-dried cranberries
• 3  cups  day-old diced  bread (sourdough is great)
•  salt & pepper
• 1⁄2 cup chicken broth

Directions

1. In a large casserole-type pot, heat 1 tbsp of butter.
2. Add the pumpkin, drizzle with maple syrup and lightly saute for 8-10 minutes until lightly coloured and begins to soften.
3. Remove from pan and keep to one side.
4. Add the remainder of the butter to the pan and throw in the onions and gently saute for 5-10 minutes.
5. Add the sage and continue to saute for an additional 2 minutes.
6. Add back the pumpkin, pecans and the cranberries and gently stir over low heat.
7. Add the 3 cups of day-old diced bread.
8. Stir gently and season with salt and pepper.
9. Add half the chicken stock and bake in an oven at approximately 285 degrees for 35-40 minutes.
10. Check from time to time and if you need to add a little more chicken stock, do so;; if not, allow the bread, pecans and pumpkin to absorb all the moisture and lightly caramelize.
11. Note: Savoury stuffing can be used as is, or to stuff a turkey, chicken or Cornish hen.
12. You stuff the bird using the stuffing at the point before the stuffing goes into the oven.