Recipe courtesy of Dean Fearing
Save Recipe Print
Pumpkin Stuffing
Total:
1 hr 30 min
Prep:
15 min
Cook:
1 hr 15 min
Yield:
6 servings
Level:
Intermediate
Total:
1 hr 30 min
Prep:
15 min
Cook:
1 hr 15 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

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.

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

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Stuffed Shells

Recipe courtesy of Ree Drummond

Stuffed Mushrooms

Recipe courtesy of Giada De Laurentiis

Stuffed Cabbage

Recipe courtesy of Ina Garten

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Whole Roasted Stuffed Cauliflower

Recipe courtesy of Food Network Kitchen

Egg-Stuffed Ravioli

Recipe courtesy of Food Network Kitchen

Stuffed Pork Chops

Recipe courtesy of Family Circle Magazine

Browse Reviews By Keyword

          Latest Stories