This Vegetarian Pumpkin Stuffing will be your new favorite Thanksgiving staple! It’s full of savory veggies and a unique amazing Fall flavor!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 16 2/3 cup
- 4 tablespoon olive oil
- 1/4 cup butter, unsalted
- 8 piece whole Mushrooms, shiitake
- 2 cup, chopped onion
- 5 stalk celery
- 2 tablespoon rosemary, fresh
- 1 tablespoon sage, leaves
- 15 ounce pumpkin, canned
- 2 cup chicken broth, low-sodium
- 8 cup bread cubes or stuffing cubes
Preheat oven to 400 degrees and prepare a 9X13 inch pan by greasing it.
In a large pan over medium heat add olive oil and butter and let melt. Add mushrooms and let cook for 3 minutes. Add chopped onions and celery and let cook for 10 minutes until veggies are soft.
Add rosemary and sage, stir and cook for 1 minute. Season with salt and pepper.
Reduce heat to low and add pumpkin and chicken stock and stir. Cook for 5 more minutes.
Place bread cubes (mine were about 3/4 inch cubes) in casserole dish (you can dry them out in the oven before if you would like) and pour veggie/pumpkin mixture over bread cubes. Gently toss to coat evenly and bake for 20 minutes. Bake longer for a dryer stuffing!
Calories: 191kcal | Carbohydrates: 27g | Protein: 5g | Fat: 8g | Sodium: 416mg | Fiber: 2g | Sugar: 5g