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Overstuffed Pumpkin with Cornbread, Apples and Turkey Sausage with Sauvignon Blanc Recipe

Overstuffed Pumpkin with Cornbread, Apples and Turkey Sausage with Sauvignon Blanc

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Average Rating:

Total Reviews: 14

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  • on November 18, 2012

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    I made this recipe last year for thanksgiving and i am making it again this year. it is yummy and beautiful!! my husband talked about it all year.

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  • on September 24, 2012

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    Wonderful - not terribly difficult. I did bake it longer than it said to - but that worked well as it was served to company and we were lingering over wine. The fragrance filled the house and welcomed all to autumn! Thanks for an outstanding recipe!

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  • on December 15, 2011

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    A fantastic recipe!!! I brought this and my brined turkey to my mother in law's house and it was the big hit! MIL was totally green with envy! It was so easy that even a guy like me could do it!

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  • on October 27, 2011

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    Scrumptious. Made this for a Fall Flavas party and it was a major hit. Best piece of advice I can offer is cook it outside of the pumpkin, then place it inside for presentation. The stuffing remained a little wet inside the pumpkin - we like it a little fluffy. Makes quite a bit too - leftovers for days.

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  • on February 26, 2011

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    I made this for Thanksgiving this past year and EVERYONE is still talking about it- My only comment is that I coked it considerably longer inside the pumpkin than it called for ! And it looks so gorgeous! YUM YUM- I already promised to make it again next year. Thanks for the great recipe

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  • on November 17, 2010

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    It looks tasty but the name of the dish is too long

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  • on November 20, 2009

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    I've been making this recipe for 6-7 years now and it's always a winner. I have given it out many times. Very moist and flavorful, the pumpkins are beautiful and don't add any pumpkin flavor to the dressing, only moisture. We pre-bake our pumpkins on the outdoor grill, then add the dressing and bake on very low heat on the grill for about an hour.

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  • on November 09, 2008

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    This is the best dressing I have ever had. I grew up in the south and have had plenty of varieties. This will be about the 5th year I have made it and it always get the most praise. I will say I add way more chicken stock, we like it a bit more wet down in Destin FL. The pumpkin is a nice presentation but not necessary. Try this one you won?t be disappointed.

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  • on October 16, 2008

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    I changed it a bit...I used white cooking wine instead of the Sauvignon Blanc, I used pork sausage instead of turkey (my store had no fresh turkey susage and I added 1/2 cup of chopped pecans and 2 tbsp. canadian maple syrup......it was delightful. Thanks Tyler.

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  • on November 22, 2007

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    I served this on Thanksgiving this year and it was the best part of the meal. I used several smaller pumpkins to bake the stuffing in since it was difficult to find larger pumpkins.

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