Pumpkin stuffing

This is one of my favorite Thanksgiving recipes. My aunt made it many years ago vegetarian style. For my family who loves as much protein as possible… i kick it up a notch with a half a pound of Jimmy Dean sausage!

1 baking pumpkin the bigger the better
1 box of Trader Joe’s cornbread stuffing
1/4 cup butter
1 celery stalk
1/2 c dried cranberries
3 cups of cooked wild rice1 Granny Smith apple dived
1/2 package of cooked jimmy deans sausage
1/4 cup of chopped walnuts
2 cups of beef broth

Cut a lid off the pumpkin just like you would is if you were making a jack-o’-lantern. Make sure that you turn the knife at a 45° angle so when you cook the pumpkin the top doesn’t drop in. Scrape out all the seeds and other stringy parts of the pumpkin. Rub the entire pumpkin with butter on the inside and out.

Make the Trader Joe’s corn bread stuffing according to the recipe on the box and add all the other ingredients.

Put the stuffing inside the pumpkin cover with the lid. Make sure to wrap the stem of the lid the with tinfoil so it doesn’t burn. Bake at 350 for about an hour and a half until the inside is warm.

I like to serve it on a raised footed platter. Make sure to scrape some of the soft pumpkin with the stuffing.


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