Recipe courtesy of Dean Fearing

Pumpkin Stuffing

Save Recipe
  • Level: Intermediate
  • Total: 1 hr 30 min
  • Prep: 15 min
  • Cook: 1 hr 15 min
  • Yield: 6 servings
Share This Recipe

Ingredients

Directions

  1. Preheat the oven to 425 degrees F
  2. 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.
  3. 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.
  4. 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.
  5. Transfer stuffing into a medium-sized casserole dish. Bake for 45 minutes.
  6. To serve, cut stuffing into squares and garnish with a couple sprigs of parsley.
23m Easy 100%
CLASS
Samantha Seneviratne

Pumpkin Spice Sugar Cookies

7m Easy 100%
CLASS
16m Easy 99%
CLASS
19m Easy 94%
CLASS

14m Easy 91%
CLASS
Erin Jeanne McDowell

Pumpkin Cornbread

10m Easy 100%
CLASS
36m Easy 98%
CLASS