Pumpkin stuffing

STUFFING: Pumpkin is a holiday multi-tasker. (Kirk McKoy / Los Angeles Times)



Total time: 1 hour, 40 minutes

There's more to do with pumpkin than put it in a pie, Test Kitchen manager Noelle Carter found during the Thanksgiving holidays. The rich flavors of this stuffing -- nutty seeds, sweet corn and cornbread, and smoky, spicy Spanish chorizo -- make this an amazing side dish at any time of year, and with or without turkey. Pumpkin seed oil can be found at well-stocked supermarkets and gourmet cooking stores. Spanish chorizo can be found at many markets, including La Espanola Meats in Harbor City, Spain Restaurant in Los Angeles, and Surfas in Culver City. For a little extra heat, roast two to four jalapenos with the poblanos, then clean, stem, seed and chop them before adding to the stuffing.

Servings: 6 to 8

Note: Pumpkin seed oil can be found at well-stocked supermarkets and gourmet cooking stores. Spanish chorizo can be found at La Española Meats in Harbor City, Spain Restaurant in Los Angeles, Surfas in Culver City and select Spanish markets. For a little extra heat, roast 2 to 4 jalapeños with the poblanos, then clean, stem, seed and chop them before adding to the stuffing.

10 cups cubed corn bread, cut into 1-inch pieces

1/4 cup pumpkin seed oil, divided

1 1/2 teaspoons minced fresh thyme

1 tablespoon chopped fresh oregano

1 1/4 teaspoons salt, divided

Freshly ground black pepper

1 1/2 cups shelled pumpkin seeds

4 poblano chiles

6 tablespoons ( 3/4 stick) butter, divided

2 tablespoons olive oil

3/4 pound Spanish chorizo, cut crosswise into 1/8 -inch slices

1 1/2 cups corn, from about 2 medium corn cobs

2 onions, cut into 1/2 -inch dice

2 teaspoons minced garlic

1/3 cup dry white wine