Pumpkin Stuffing

2 Ratings
Recipe courtesy ofDean Fearing

Total: 1 hr 30 min Prep: 15 min Cook: 1 hr 15 min

Yield: 6 servings

Level: Intermediate



  • 1 cup diced pumpkin (from 1 whole small pumpkin)
  • 3 tablespoons butter
  • 1 1/2 cups diced sweet onions
  • 1 1/2 cups diced celery
  • 1/4 cup finely chopped fresh thyme leaves
  • 1/4 cup finely chopped sage leaves
  • Salt and cracked black pepper
  • 2 1/2 cups stale cornbread
  • 1 egg, beaten
  • 1/4 cup chicken stock
  • Parsley sprigs, for garnish


  • Preheat the oven to 425 degrees F

  • Cut pumpkin in half, and then cut each half into several pieces. Place the pumpkin on a baking sheet and roast until tender, about 30 minutes. Let cool, peel away skin, and dice. Lower oven temperature to 350 degrees F.

  • In a large skillet, melt 2 tablespoons butter over medium heat. Add onion, celery, thyme, and sage, and saute for 5 minutes or until tender. Season, to taste, with salt and cracked black pepper.

  • Meanwhile, crumble the stale cornbread into a large bowl. Add sauteed vegetables to the corn bread crumbs. Stir in remaining 1 tablespoon butter, beaten egg, and roasted pumpkin and mix well. Then add the chicken stock and mix well.

  • Transfer stuffing into a medium-sized casserole dish. Bake for 45 minutes.

  • To serve, cut stuffing into squares and garnish with a couple sprigs of parsley.

Show more

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Sign Up for the Recipe of the Day Newsletter

Thanks! We have subscribed you to the Recipe of the Day newsletter.
View Our Privacy Policy

2 Ratings

penelope b.
I have made this for thanksgiving. Most peope in my family dislike stuffing but they loved this and asked for seconds. Tasted fresh and healthy. I used the fresh spices rather than dried. Makes a big difference... See All Reviews Post Review

Ideas you'll love