Bountiful Pumpkin Stuffing
Are you ready for an award-winning recipe? (more on that later.)
I mean, it is that time of the year when you’re thinking about what to make for the holidays.
…OR you’re saying, “I leave that up to my family and friends.”
Either way, you could make this delicious stuffing or share the recipe (and still enjoy it). Perfect, right?
Um, is this recipe really award-winning? Yup, it sure is.
When I used to run my food blog before I started publishing romance books, I entered this recipe into a contest. Y’all, I won a KitchenAid mixer because of this recipe.
I love this recipe and my KitchenAid mixer.
Normally I would share multiple photos in our blogs but I literally only have this one photo. I will fix that this year when we make it for Thanksgiving.
Do you have a special stuffing recipe you love to make every year? Is it a family recipe? (Share in the comments below.)
Alright, it’s time to enjoy the recipe my family requests every single year since I first made it.
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Bountiful Pumpkin Stuffing
Recipe by Terra Kelly
Prep time: 30-45 minutes
Cook time: 1 hour
Makes: 8-10 servings
Ingredients
1 pound sourdough bread, cubed and toasted
8 Tbsp salted butter
2 cups small sugar pumpkin or butternut squash, peeled and cubed
3 celery stalks, diced
1 medium onion, diced
1 pound ground sausage, browned
1 large egg
2 cups turkey or chicken stock
2 Tbsp fresh rosemary, removed from stalk and chopped
1 Tbsp fresh thyme, removed from stalk
1 cup shredded parmesan cheese
Salt and pepper to taste
3 Tbsp fresh Italian parsley, roughly chopped (optional)
Directions
Preheat the oven to 350 degrees Fahrenheit. Grease a 3-quart baking dish or Dutch oven, then set it aside.
Cut the loaf of sourdough bread into small cubes. Place the cubes on a sheet pan. Bake until the bread is dry, crisp, and golden brown, about 20 minutes (depending on the oven). Set aside to cool.
Brown sausage in the prepared baking dish and then remove the sausage from the pan and set it aside. Keep the remains of the sausage in the pan for extra flavor.
Sauté the pumpkin (or squash), celery, and onion with 4 tablespoons of butter. Cook them together until slightly soft around the edges and the onion is translucent. Add the rosemary, thyme, salt, and pepper. It may take about 3-5 minutes to cook the vegetables.
Next, add the toasted sourdough bread, browned sausage, and remaining butter to the cooked vegetables, and mix until the butter is melted. Then add in the parsley for color.
In a small saucepan, warm up the stock. Next, whisk an egg continuously into the stock for about 15-30 seconds. Then, pour the broth mixture over the prepared stuffing and mix together well.
Top with parmesan cheese and bake the stuffing until it is golden brown on the top, about 40 minutes (depending on your oven).
Let the stuffing sit for about five minutes and then enjoy!
