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Show: Oct. 24th
(Generally, use about 1-cup dressing per pound of bird. Remember, always make extra to bake alongside.)
Ingredients: Serves 8-10
1 Zest from 1 Orange
Stir pumpkin seeds with 2 Tbl of Butter or Oil in heavy skillet over medium heat until seeds are golden and beginning to pop, about 6-8 minutes. Set aside.
Melt remainder of butter or oil in heavy large skillet over medium heat. Add chopped onions, celery, apples and herbs.
Sauté until vegetables are almost tender, about 12-minutes. Remove mixture from heat; cool.
Cut cornbread and bread into 3/4 inch pieces, combine, in a very large bowl, with all the dried fruit, parsley and pumpkin seeds add pepper and stir to blend well.
IF PREPARING A DAY AHEAD, COVER AND REFRIGERATE. Bring to room temperature before continuing.
Final Preparation: Whisk eggs, broth and salt in medium bowl to blend. Stir into bread-onion mixture, add sausage if using it. Spoon dressing loosely into bird cavities.
Bake bird as usual.