PUMPKIN STUFFING
Provided by Food Network
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F
- 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.
- 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.
- 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.
- Transfer stuffing into a medium-sized casserole dish. Bake for 45 minutes.
- To serve, cut stuffing into squares and garnish with a couple sprigs of parsley.
PRESSED HERBS AND SPICES TURKEY BREAST, PUMPKIN-ZUCCHINI MUFFIN STUFFIN' WITH CHIPOTLE GRAVY
Heads up: you need a couple of bricks covered in foil to press these breasts
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 23
Steps:
- Preheat oven to 450 degrees F.
- Preheat a 14-inch skillet or medium roasting pan over medium heat on your largest burner. Mix grill seasoning, cumin, paprika and coriander together. Place the thyme, cilantro or basil, parsley and pistachios in the food processor and process into a paste. Remove bowl from processor and remove blade from bowl. Have a rubber spatula on hand. Drizzle extra-virgin olive oil generously over the breasts to coat the skin. Loosen skin of the breasts with a small sharp knife. Divide the herb and nut paste between the flesh and skin on each breast. Use your hands to move the paste around under the skin to evenly distribute the mixture. Coat the extra-virgin olive oil coated skin with the spice mixture. Set the coated breasts into the large skillet or roasting pan. Wash hands. Set a second slightly smaller skillet or pan on top of the breasts and weight down with a couple of bricks covered in foil. Crisp the skin 8 to 10 minutes then transfer meat to oven and roast 35 to 40 minutes, until an instant-read meat thermometer registers 165 to 170 degrees F.
- While turkey roasts, heat a second large, deep skillet over medium to medium-high heat with 5 tablespoons butter, cut into pieces. To melted butter, add bay, celery, apple, 1/2 of the onion and zucchini. Season the vegetables liberally with salt and pepper. Cook 10 minutes or until softened. Add crumbled muffins and sunflower seeds to the pan and combine with the vegetables. Season the stuffing with poultry seasoning then adjust salt and pepper. Dampen the stuffing with 1 1/2 to 2 cups of stock. Pile the stuffing into a serving dish. Place in oven to just crisp up the top along with turkey or, if the pan does not fit, when the turkey comes out, switch on the broiler and crisp the top of stuffing - it should only take a couple of minutes, tops.
- In a sauce pot, melt remaining 3 tablespoons butter over medium heat and add the finely chopped remaining 1/2 of the onion. Sweat the onion out 5 to 6 minutes to make it nice and sweet. Add the flour to the skillet and whisk 1 minute. Add in the chipotles and their sauce then whisk in 4 to 4 1/2 cups chicken stock. Thicken the gravy 2 to 3 minutes then season with salt, to taste.
- Let turkey rest to distribute juices then thinly slice and serve with mounds of stuffing and gravy.
STUFFED PUMPKIN WITH CORNBREAD STUFFING
Steps:
- Preheat oven to 350 degrees F. Cut stem section from the pumpkin and remove seeds. Sprinkle inside with salt and cinnamon. Place hollowed pumpkin on a baking sheet in oven and roast for 20 minutes. Remove and fill with cornbread dressing (recipe follows) leaving 1 to 2 inches at the top for expansion. Increase oven temperature to 375 degrees. Place stuffed pumpkin in oven and bake for another 35 to 40 minutes or until pumpkin is tender, dressing is set and nicely browned on top.
- Combine cornbread, toasted bread and crackers in mixing bowl. Pour stock into saucepan and add celery and onion. Bring to a boil and cook for 10 minutes, allow to cool. Add stock mixture to bread crumb mixture with beaten eggs, butter, sage, salt and pepper.
- Preheat the oven to 375 degrees F. In a mixing bowl, combine all of the ingredients and mix well. On the stove top, heat the oil in a large skillet until hot but not boiling. Pour the hot oil into the bowl with the other ingredients and mix well. Pour the batter into the skillet and bake for 35 to 50 minutes. Start checking for doneness after 35 minutes; it should be golden brown when done.
PUMPKIN STUFFING BREAD
A pumpkin bread that may be used to make stuffing or try it toasted with butter.
Provided by Ibby
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Yield 20
Number Of Ingredients 9
Steps:
- Butter two 9x5 inch loaf pans. Preheat oven to 350 degrees (175 degrees C). Place oven rack in lower 1/3 of oven.
- In a large bowl, combine the white flour, whole wheat flour, sugar, baking powder and baking soda. Mix well.
- In a separate bowl, combine the pumpkin, eggs and salt. Add to flour mixture and blend in softened butter or margarine one tablespoon at a time.
- Divide mixture between 2 pans. Bake until golden and cake tester comes out clean, about 45 minutes. Invert onto racks and cool.
Nutrition Facts : Calories 275.9 calories, Carbohydrate 42.1 g, Cholesterol 61.6 mg, Fat 10.6 g, Fiber 2.2 g, Protein 4.8 g, SaturatedFat 6.2 g, Sodium 512.1 mg, Sugar 20.4 g
THE BEST PUMPKIN BREAD
This pumpkin bread is perfectly moist, not-too-sweet and couldn't be easier. It's perfect for toasting and slathering with butter or cream cheese, and maybe a drizzle of honey or maple syrup.
Provided by Food Network Kitchen
Time 1h20m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.
- Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
- Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.
- Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.
PUMPKIN BREAD MUSHROOM STUFFING
Not your usual stuffing! The sweetness of the pumpkin bread is offset by the savory taste of the various herbs. Go on, dare to be different this Thanksgiving! From allrecipes.com submitted by Ibby.
Provided by yooper
Categories Grains
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Spread bread cubes on a baking sheet, and let dry overnight.
- Alternatively, heat in a 250 degree oven until dry, about 1 hour.
- Preheat oven to 375 degrees.
- Butter a 2 quart baking dish.
- Melt butter in a large skillet over medium heat.
- Saute celery and onions for about 10 minutes.
- Add mushrooms, and continue cooking for about 8 minutes, or until tender.
- Season with rosemary, tarragon, chives, parsley, salt and pepper.
- Fold in bread cubes, and add enough broth to moisten.
- Transfer to prepared dish and cover with foil.
- Bake in preheated oven for 40 minutes.
- Remove cover, and bake for 10 minutes, or until top is crisp.
Nutrition Facts : Calories 229.1, Fat 23.3, SaturatedFat 14.7, Cholesterol 61, Sodium 646.6, Carbohydrate 5.4, Fiber 1, Sugar 2, Protein 1.3
PUMPKIN-CORNBREAD STUFFING
This stuffing, made with shiitake mushrooms, apples, and pumpkin seeds, has only two grams of fat per serving.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 14
Steps:
- Place bread cubes in bowl; set aside. Spray nonstick skillet with olive oil spray; place over medium heat. Add celery, onions, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook, covered, stirring occasionally, until translucent, about 10 minutes. Remove cover, and add 1 tablespoon water. Cover, and cook 5 minutes more. Transfer vegetables to bread cubes.
- Wipe out skillet, and respray. Place over high heat, and add mushrooms, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper. Saute, stirring frequently until golden brown, 4 to 5 minutes. Transfer to onion-bread cube mixture.
- Heat oven to 350 degrees. Spray two 9-by-13-inch baking dishes with olive-oil spray; set aside. Toss remaining ingredients with onion-bread cube mixture. Transfer to prepared baking dishes; spray tops with olive oil spray. Bake until heated through and crusty on top, about 35 to 40 minutes.
IBBY'S PUMPKIN MUSHROOM STUFFING
A dark and wild tasting stuffing that is sure to disappear quickly!
Provided by Ibby
Categories Side Dish Stuffing and Dressing Recipes Mushroom Stuffing and Dressing
Time 2h30m
Yield 8
Number Of Ingredients 12
Steps:
- Spread bread cubes on a baking sheet, and let dry overnight. Alternatively, heat in a 250 degrees F (120 degrees C) oven until dry, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Butter a 2 quart baking dish.
- Melt butter in a large skillet over medium heat. Saute celery and onions for about 10 minutes. Add mushrooms, and continue cooking for about 8 minutes, or until tender. Season with rosemary, tarragon, chives, parsley, salt, and pepper. Fold in bread cubes, and add enough broth to moisten. Transfer to prepared dish, and cover with foil.
- Bake in preheated oven for 40 minutes. Remove cover, and bake for 10 minutes, or until top is crisp.
Nutrition Facts : Calories 580.6 calories, Carbohydrate 59.4 g, Cholesterol 107.2 mg, Fat 36.6 g, Fiber 1.6 g, Protein 6.2 g, SaturatedFat 16.8 g, Sodium 952 mg, Sugar 2.1 g
SAUSAGE-PUMPKIN CORNBREAD STUFFING
Make and share this Sausage-Pumpkin Cornbread Stuffing recipe from Food.com.
Provided by GinnyP
Categories Breads
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet over medium heat, cook the sausage and jalapenos, breaking up the meat and cooking until it is no longer pink; drain the fat.
- Add the cornbread.
- Fold in the pumpkin, broth, cranberries, and sage (Can be made up to 1 day ahead. Cover and refrigerate).
- For drier stuffing, omit the broth.
Nutrition Facts : Calories 640.9, Fat 27.3, SaturatedFat 7.5, Cholesterol 66.7, Sodium 1748.9, Carbohydrate 77.6, Fiber 6.3, Sugar 12.4, Protein 21
STUFFED PUMPKIN (WITH BACON GRUYERE STUFFING)
PERFECT Thanksgiving side dish; looks gorgeous on the table and is a seasonal decoration in itself!! Adapted from "Around the French Table" by Dorie Greenspan
Provided by Raquel Grinnell
Categories Pumpkin
Time 1h50m
Yield 1 pumpkin, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Place a rack in the center of the oven and preheat to 350°F Line a baking sheet with a silicone baking mat or parchment paper (see last step for stovetop instructions). Using a very sturdy knife, cut a cap out of the top of the pumpkin (like a Halloween jack-o'-lantern) by working your knife around the top in a circle at a 45 degree angle. Cut out a large enough cap to make it easy to work inside the pumpkin. Remove the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper and put it on the baking sheet.
- In a large bowl, toss the bread, cheese, garlic, bacon and herbs together. Season with salt and pepper to taste and pack the mixture into the pumpkin. The pumpkin should be well filled (you might have a little too much filling or you might need to add to it). In a small bowl, stir the cream and the nutmeg together, seasoning the mixture with salt and pepper, then pour it into the pumpkin (again, you might have too much or too little--the ingredients should not swim in cream but they should be nicely moistened).
- Put the cap in place and bake the pumpkin for 90 minutes. Remove the cap and return to the oven for another 20 to 30 minutes, until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Remove the pumpkin very carefully (it will be heavy, hot and wobbly) and place it on the table or transfer it to a platter. To serve, either spoon out portions of the filling and pumpkin meat, or dig into the pumpkin meat with a large spoon and mix it into the filling before spooning out portions.
- You may also cook the pumpkin in a large Dutch oven and bring it directly to the table for serving.
More about "pumpkin bread stuffing recipes"
PUMPKIN BREAD STUFFING RECIPE (DAIRY-FREE & OPTIONALLY …
From godairyfree.org
Servings 16Total Time 1 hr 25 minsEstimated Reading Time 1 min
PUMPKIN STUFFING BREAD - RECIPES FOOD AND COOKING
From recipesfoodandcooking.com
Servings 2Total Time 3 hrsEstimated Reading Time 2 mins
VEGAN PUMPKIN STUFFING | COOK FOR YOUR LIFE
From cookforyourlife.org
PUMPKIN-STUFFING-BREAD-2PF - RECIPES FOOD AND COOKING
From recipesfoodandcooking.com
PUMPKIN STUFFING | PETA
From peta.org
PUMPKIN STUFFED WITH EVERYTHING GOOD RECIPE - EPICURIOUS
From epicurious.com
WALTER MONDALE'S TURKEY DRESSING AND PUMPKIN BREAD
From esquire.com
PUMPKIN BREAD | PUMPKIN BREAD | HOW TO MAKE CREAMY PUMPKIN ...
From tincuocsong247.com
PUMPKIN BREAD STUFFING - COFFEE AND CHAMPAGNE
From coffeeandchampagne.com
PUMPKIN BREAD PUDDING - RHODES BAKE-N-SERV
From rhodesbakenserv.com
BEST STUFFING STUFFED PUMPKINS RECIPE - HOW TO MAKE ...
From delish.com
PUMPKIN STUFFING BREAD - REVIEW BY RENEE - ALLRECIPES.COM
From allrecipes.com
STUFFED PUMPKIN WITH CORNBREAD STUFFING RECIPE - FOOD NEWS
From foodnewsnews.com
ROASTED WHOLE PUMPKIN WITH STUFFING – PALATABLE PASTIME ...
From palatablepastime.com
PUMPKIN STUFFING SQUEEZED BREAD | DELICIOUS CHINESE FOOD
From chinesefood.pythonwood.com
SAUSAGE-PUMPKIN CORN-BREAD STUFFING RECIPE | REAL SIMPLE
From realsimple.com
THANKSGIVING RECIPES - TURKEY, STUFFING, SIDES, AND MORE ...
From food.com
BREAD SCRAP PUMPKIN STUFFING! - EAT OR TOSS
From eatortoss.com
LIBBYS PUMPKIN BREAD MIX RECIPES - APR 2022
From somanyrecipes.com
CUMIN PUMPKIN BREAD STUFFING - JAMIE GELLER
From jamiegeller.com
PUMPKIN BREAD STUFFING | RECIPES | FEASTMAGAZINE.COM
From feastmagazine.com
93 PUMPKIN BREAD RECIPES IDEAS | PUMPKIN BREAD, PUMPKIN ...
From pinterest.ca
LOW CARB PUMPKIN BREAD, SAUSAGE & FETA STUFFING - IBIH
From ibreatheimhungry.com
EASY AIP BREAD STUFFING (PALEO, GF, WHOLE30) - FOOD COURAGE
From foodcourage.com
PUMPKIN STUFFING BREAD - REVIEW BY THEBLAIRJRS ...
From allrecipes.com
PUMPKIN STUFFING – RHODES BAKE-N-SERV
From rhodesbakenserv.com
PUMPKIN STUFFING BREAD - REVIEW BY GUSTAFSON - ALLRECIPES
From allrecipes.com
PUMPKIN CRANBERRY STUFFING WITH SPROUTED BREAD – MEDIA HAVOC
From mediahavoc.net
PUMPKIN CORNBREAD STUFFING WITH CRANBERRIES - BAKING BITES
From bakingbites.com
PUMPKIN STUFFING BREAD - PUMPKIN BREAD RECIPES
From worldrecipes.org
PUMPKIN RECIPES (AND STUFFING?) - CELIAC.COM
From celiac.com
PUMPKIN BREAD | THIRSTY RADISH
From thirstyradish.com
PUMPKIN BREAD AND TEMPEH STUFFING. VEGAN RECIPE - VEGAN RICHA
From veganricha.com
IFOOD.TV
From ifood.tv
SAUSAGE-PUMPKIN CORN-BREAD STUFFING RECIPE | MYRECIPES
From myrecipes.com
You'll also love