Recipe: Holiday stuffing with pumpkin and carrots

November 3, 8:08 AMLA Cooking ExaminerErika Kerekes

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Looking for an alternative to the bready, bland stuffing and dressing you usually find on the holiday table? Try this lightened-up dressing with an autumn twist, laced with grated carrots and roasted pumpkin. There's a bit of bacon here for flavor, but leave it out if you've got vegetarians in the family. The recipe calls for baking it separately, but if you're a die-hard turkey stuffer, this will work just as well inside the bird.

More holiday favorites: Fresh green bean casserole * Braised sweet-and-sour red cabbage * Apple honey noodle kugel * Tunisian carrot salad * Persian celebration rice

Holiday stuffing with pumpkin and carrots

• 1/2 lb bacon, diced
• 1 large onion, diced
• 4 stalks celery, diced
• 6 cups stale sourdough bread, cut or torn into 1-inch pieces
• 2 cups grated carrots
• 3 cups roasted pumpkin flesh, mashed (or 1 large can pure pumpkin)
• 1 stick butter, melted
• 4 cups chicken or vegetable stock
• salt and pepper to taste

Preheat the oven to 350 degrees.

In a frying pan, cook the bacon until starting to brown. Add the onions and celery and cook until the vegetables are softened. Turn the bacon mixture into a large bowl. Add the bread, carrots, pumpkin, butter and stock, and mix thoroughly. Season to taste with salt and pepper - if you used prepared stock, you will need very little salt, but be generous with the pepper.

Spray a casserole dish with cooking spray, pour in the bread mixture, and bake about 45 minutes, or until the top is golden brown and the casserole has firmed up. Serve hot, or let cool and cut into squares for an excellent finger-food appetizer.