Cornbread and Sausage Stuffing

David Burke is the celebrity chef and restaurateur behind restaurants such as David Burke Townhouse, David Burke’s Primehouse in The James Chicago Hotel, David urke Prime and Fishtail by David Burke. He is the author of two cookbooks, Cooking with David Burke and David Burke’s New American Classics.

Ingredients:
• 2 pounds sweet or hot (or mixed) Italian sausage
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1 clove garlic, minced
• 3/4 teaspoon minced fresh rosemary
• 3/4 teaspoon minced fresh sage
• 3/4 teaspoon minced fresh thyme
• 2 cups 1/2-inch fresh white bread cubes
• 2 cups fresh cornbread crumbs
• Coarse salt and freshly ground black pepper to taste
• 1 acorn squash or sugar pumpkin, 3-5 lbs.
• Handful of pumpkin seeds, hulled and roasted

Directions:
1. Preheat the oven to 350 degrees. Line a platter with a triple layer of paper towels. Set aside.

2. Release the sausage from its casing and break apart in a large sauté pan. Place the meat over medium heat and cook it, stirring frequently, for about 12 minutes, or until the sausage is almost cooked. Using a slotted spoon, transfer it to the paper-towel-lined platter and allow the excess fat to drain off.

3. Place the onion, celery, and garlic in the same sauté pan over medium heat and sauté for about 4 minutes, or just until the vegetables are translucent but have not taken on any color. Stir in the rosemary, sage, and thyme and remove the mixture from the heat.

4. Combine the bread cubes and crumbs in a large mixing bowl. Scrape the onion mixture into the bowl, add the reserved sausage, and stir well to combine. Taste and, if necessary, adjust the seasoning with additional salt and pepper.

5. Cut off and reserve the top of the acorn squash or pumpkin. Hollow out the squash or pumpkin, and fill with the stuffing mixture. (Any leftover stuffing that does not fit into the squash or pumpkin can be baked alongside the stuffed squash or pumpkin in a greased oven-safe dish for second helpings or leftovers.)

6. Place the filled squash or pumpkin on a baking sheet with the top placed off to the side. Bake for 40 to 50 minutes. Let the stuffing cool, and garnish with roasted pumpkin seeds.

This Side recipe was published in 'Martha Stewart Living Radio Thanks giving Hotline Recipes 2010 - p39'.