Pumpkin Stuffing Recipes

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.

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut the top off the pumpkin or squash and use a metal spoon to scoop out the seeds. Get rid of any pithy bits but keep the seeds for another time (see our pumpkin seed recipe ideas). Put the pumpkin on a baking tray, rub with 2 tbsp of the oil inside and out, and season well. Roast in the centre of the oven for 45 mins or until tender, with the 'lid' on the side.
• Meanwhile, rinse the wild rice well and cook following pack instructions, then spread out on a baking tray to cool. Thinly slice the fennel bulb and apple, then squeeze over ½ the lemon juice to stop them discolouring.
• Heat the remaining 2 tbsp oil in a frying pan. Fry the fennel seeds and chilli flakes, then, once the seeds begin to pop, stir in ½ the garlic and the fennel. Cook for 5 mins until softened, then mix through the apple, pecans and lemon zest. Remove from the heat. Add the mixture to the the cooked rice, then stir in the chopped parsley and taste for seasoning.
• Pack the mixture into the cooked pumpkin and return to the oven for 10-15 mins until everything is piping hot. Meanwhile, whisk the remaining lemon juice with the tahini, the rest of the garlic and enough water to make a dressing. Serve the pumpkin in the middle of the table, topped with pomegranate seeds and the dressing.

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.

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.

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.

Steps:

• Wash pumpkin; cut a 6-in. circle around top stem. Remove top and set aside; discard seeds and loose fibers from inside. Place pumpkin in a large Dutch oven. Fill with boiling water to a depth of 6 in.; add 1/2 teaspoon salt. Cover and simmer for 30 minutes or until the pumpkin is almost tender but holds its shape. Carefully remove and drain well; pat dry. , In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain well. Cool slightly; place in a large bowl. Add rice, tomato sauce, ham, eggs, garlic, oregano, pepper, vinegar and remaining salt. , Place pumpkin in a shallow sturdy baking pan. Firmly pack beef mixture into pumpkin; replace top. Leaving pan uncovered, bake at 350° for 1 hour. Let stand for 10 minutes. Remove the top; if desired, use paper towel to remove excess moisture from top of meat. Slice pumpkin into wedges.

Steps:

• Cut a slit in each chestnut with scissors or a paring knife. Cook chestnuts in a pot of boiling water for 20 minutes, then drain in a colander. When cool enough to handle, peel off and discard shells and inner brown skins.
• Heat 3 tablespoons olive oil in a large saute pan over medium high until shimmering. Saute chestnuts, stirring occasionally, until they begin to brown. With a slotted spoon, transfer chestnuts to a plate. Add both mushrooms to skillet and saute, stirring occasionally, until mushrooms release their juices and begin to turn golden, about 15 minutes. Transfer to a large bowl and season with salt. Add bread cubes, and toss to mix.
• Heat 3 tablespoons olive oil in same pan over medium high. Add carrots, onions, celery, sweet potato, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to brown, about 10 minutes. Add stock and simmer until vegetables are tender, about 5 minutes. Transfer contents of pan to bread mixture along with the chestnuts. Add apples, herbs, and another 3 tablespoons olive oil. Toss well and season stuffing with salt and pepper, then mix in the eggs.
• Preheat oven to 375 degrees. Remove top of pumpkin by cutting a circle about 5 inches in diameter around stem with a paring knife: reserve top. Scrape out and discard seeds and stringy flesh from pumpkin. Rub inside of pumpkin with remaining 1 tablespoon olive oil and season with salt and pepper. Spoon stuffing into pumpkin and replace top. Bake stuffed pumpkin on a rimmed baking sheet until pumpkin is tender when pierced with a skewer, 1 1/2 to 2 hours. (Do not overcook pumpkin or the side may split.) To serve, remove top and scoop out stuffing and some pumpkin flesh with a large spoon.

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.