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Pumpkin Stuffing

Prep Time20 mins
Cook Time20 mins
Servings: 16 2/3 cup

Ingredients

  • 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

Instructions

  • 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!