Chef Mitch Prensky has been at the forefront of Philadelphia’s local food movement and his restaurant, Supper, is always a locavore favorite. Chef Prensky’s daily travels to his partner farm, Blue Elephant, in Newtown Square provides the inspiration and ingredients for Supper’s seasonal menu. Here, Chef Prensky shares his alternative for traditional cornbread stuffing.
Pumpkin Cornbread Pudding
Chefs Note: This recipe requires that the cornbread soak in the pumpkin custard overnight, be sure to plan accordingly.
1.5 lbs cornbread, cut into cubes
4 eggs plus 6 egg yolks, beaten
2 tablespoons unsalted butter
3 cups heavy cream
1/2 cup pumpkin puree
1/8 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
Zest of 1/2 an orange
Salt and Pepper to taste
Philly Homegrown tip:
Want Chef Prensky to make your entire Thanksgiving meal? Well, you’re in luck! Supper is accepting reservations for a family style Thanksgiving meal. The restaurant will host three seatings at 2pm, 4:30pm and 7pm. Dinner is $58.00 per person for adults and $29.00 for children under 12. Reservations are required; call 215-592-8180. For more information, visit Supper’s Thanksgiving website
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