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Stuffing Stuffed Pumpkin Recipe

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3.9 from 150 reviews

  • Author: Sophia
  • Total Time: 2 hours 25 minutes
  • Yield: 5 servings
  • Diet: Halal

Description

Stuffing Stuffed Pumpkin is a comforting and hearty dish featuring a whole pumpkin filled with a flavorful mixture of chicken sausage, sautéed vegetables, cranberries, walnuts, and fresh herbs. Baked until the pumpkin is tender and the stuffing is cooked through, this recipe combines savory and slightly sweet flavors perfect for a festive fall meal or a creative main dish.

Ingredients

For the Pumpkin

  • 4-5 small pumpkins or 1 large pumpkin
  • Salt and pepper to taste

For the Stuffing

  • 2 tbsp ghee or coconut oil
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 lb chicken sausage, casing removed
  • 4 large carrots, chopped
  • 2 stalks celery, chopped
  • 1/2 cup chopped cranberries (fresh or frozen)
  • 1/2 cup bone broth or chicken broth
  • 1 tbsp balsamic vinegar
  • 1/2 cup chopped walnuts
  • 2 large eggs
  • 1 tsp fresh thyme leaves
  • 1 tsp chopped fresh sage
  • Salt and pepper to taste

Instructions

  1. Prepare the Pumpkin: Preheat oven to 350 degrees F. Using a sharp knife, carefully cut out a circle on top of the pumpkin(s) to create a lid, similar to carving a Jack O’ Lantern. Remove the seeds and any loose strings from inside the pumpkin(s). Generously sprinkle salt and pepper inside the pumpkins. Place the pumpkins on a baking sheet lined with parchment paper.
  2. Sauté Aromatics: Heat ghee or coconut oil in a large pan over medium-high heat. Add diced onions and minced garlic, sprinkle with salt and pepper, and sauté until soft and translucent, about 3-5 minutes.
  3. Cook Sausage: Add the chicken sausage to the pan, breaking it into crumbles with a wooden spoon. Brown the sausage, stirring occasionally, for about 8 minutes until fully cooked and browned.
  4. Simmer Vegetables & Cranberries: Transfer the cooked onions, garlic, and sausage to a large mixing bowl. In the same pan, add chopped carrots, celery, cranberries, chicken broth, and balsamic vinegar. Sprinkle with salt and pepper, then simmer until the liquid evaporates, about 8 minutes.
  5. Combine and Cool Stuffing: Transfer the sautéed vegetables and cranberries to the bowl with sausage and onions. Let the mixture cool for about 10 minutes. Then add chopped walnuts and stir well.
  6. Mix Eggs and Herbs: In a separate bowl, whisk together eggs, fresh thyme, chopped sage, salt, and pepper. Pour this mixture over the stuffing and stir thoroughly to combine.
  7. Stuff the Pumpkin: Fill the hollowed pumpkin(s) with the prepared stuffing up to the top. Place the previously cut lid on top of the pumpkin(s).
  8. Bake: Transfer the stuffed pumpkin(s) to the oven and bake for 45 minutes to 2 hours, depending on the size of the pumpkin, until the pumpkin skin is soft and the stuffing is cooked through.

Notes

  • If there is leftover stuffing, bake it separately in a small dish covered with aluminum foil to keep it moist.
  • Prep Time: 10 minutes
  • Cook Time: 2 hours 15 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasdishes.com/stuffing-stuffed-pumpkin-recipe/