by WinnieAb
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WinnieAb's Notes:
Expand1 1/2 cup all purpose flour Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/2 teaspoon baking soda Ask a question about this ingredient
2 teaspoons baking powder Ask a question about this ingredient
1 1/2 teaspoon ground cinnamon Ask a question about this ingredient
1 teaspoon ground ginger Ask a question about this ingredient
6 tablespoons butter Ask a question about this ingredient
1 tablespoon molasses Ask a question about this ingredient
1 egg Ask a question about this ingredient
Preheat oven to 350°F.
Ask a question about this stepMix together flour through ginger in a large bowl. In an electric mixer, beat the butter and the brown sugar until fluffy. Add the egg and mix well. Add the pumpkin and the applesauce and mix well again. Add to the dry ingredients and mix just until blended.
Ask a question about this stepSpoon into muffin tins that have been greased with butter. Bake for 20-25 minutes, until a toothpick inserted into the center of one of the muffins comes out clean.
Ask a question about this stepTo use the muffins in the stuffing, tear them into pieces and keep on a cookie sheet, uncovered, for a day or two. This should dry them out sufficiently; alternatively, you could put them in a 350°F oven to for 10 minutes or so before proceeding with the stuffing.
Ask a question about this step4 tablespoons butter Ask a question about this ingredient
2 onions, peeled and chopped Ask a question about this ingredient
1 apple, peeled and chopped Ask a question about this ingredient
4 cups peeled and cubed cooking pumpkin or sweet potato Ask a question about this ingredient
2 stalks celery, chopped Ask a question about this ingredient
1 bulb fennel, trimmed and chopped Ask a question about this ingredient
1 cup apple cider Ask a question about this ingredient
1 1/2 tablespoon fresh ginger, peeled and minced Ask a question about this ingredient
2 teaspoons coarse sea salt Ask a question about this ingredient
6 cups cubed ("stale" or toasted) pumpkin gingerbread muffins Ask a question about this ingredient
2 eggs, beaten lightly with a fork Ask a question about this ingredient
1 cup chicken or vegetable stock Ask a question about this ingredient
Melt the butter in a large cast iron skillet over medium heat. Add the onion and apple and cook for 2-3 minutes, until fragrant and soft.
Ask a question about this stepAdd the cubed pumpkin, celery, and fennel and cook for 3 more minutes.
Ask a question about this stepAdd the apple cider and the ginger and cook for 7-10 minutes, until most of the cider has cooked off, and the vegetables are cooked through. Remove from the heat and mix in the salt.
Ask a question about this stepMix the wet ingredients with the cubed pumpkin gingerbread in a large bowl. Add the eggs and the stock and mix well.
Ask a question about this stepBake uncovered in a 350 °F oven for 50-60 minutes until the bread has crisped on the top.
Ask a question about this step
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
Oops...was just reviewing the recipe and see I left out 1/2 cup of brown sugar for the muffins...important detail!