Pumpkin and Sage Stuffing recipe

Ingredients:

• 2 loaves stale bread, cut into bite size pieces
• 1 stick butter (1/2 cup)
• 2 large onions, chopped small
• 4 stalks celery, chopped small
• 2 cloves garlic, minced
• 2 1/2 cups turkey or chicken stock
• 1 can pumpkin puree
• 3 tablespoons chopped fresh sage
• 1 cup shredded Parmesan cheese, divided

Directions:

1. In a medium sauce pot heat the butter over medium high heat until melted. Add the onion and celery and cook until soft and translucent, about 5 minutes.

2. Add the garlic and continue cooking until fragrant, about 3 minutes.

3. Add the turkey stock, pumpkin puree, and sage. Heat until warm.

4. Meanwhile preheat the oven to 350F.

5. Place the bread into a large bowl and pour the warm pumpkin/stock mixture over. Add 1/2 cup Parmesan cheese and toss with a spoon to combine.

6. Pour into a 9x13 baking dish and sprinkle the rest of the cheese on top.

7. Cover with foil and bake for 30 minutes. Uncover and bake another 10 minutes or until top is brown and cheese is melted.

Author: Rachael Daylong

Back to the Stuffing Recipes home page.

Data: