A Seasonal and Savory Stuffed Pumpkin

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This showstopping Savory Stuffed Pumpkin will be the centerpiece on the table every time you serve it up. Everyone in our house loves this beautiful stuffed winter squash.

A sweet sugar pie pumpkin filled with bread cubes, sausage meat, apples, cranberries, and herbs couldn’t be more seasonally appropriate for fall if it tried!

Top down shot of a stuffed pumpkin.

Have you ever wanted to make a stuffed baked pumpkin? Now is your chance! The sugar pie pumpkins start hitting stores in late September and they’re available until late November, so now is the time.

Why make a Stuffed Pumpkin?

You might choose to make a stuffed pumpkin if you’re doing some sort of alternative to traditional Thanksgiving fare. It’s a lovely alternative to a huge stuffed turkey and the price is cheaper by far!

cleaned out sugar pie pumpkin for stuffing.

If you’re looking to opt-out of traditional Thanksgiving foods try my Air Fryer Turkey Breast. You get the flavor of turkey but not all the leftovers! Maybe make this EASY but Elegant Apple Tart, the perfect no-pumpkin dessert for your table.

Finished Apple Tart.

What do I need to make a Savory Sausage Meat Stuffed Pumpkin?

Ingredients for Stuffed Pumpkins.
  • a sugar pie pumpkin
  • dried bread cubes, can be day old bread, toasted bread cubes, OR stuffing mix
  • onion
  • celery
  • mild Italian sausage OR use your favorite fresh sausage
  • apples, galas or honey crisp work well here!
  • dried cranberries
  • herbs
  • garlic
  • chicken broth
  • eggs
Unbaked Stuffed pumpkin.

Are stuffed pumpkins hard to make?

You might think stuffed pumpkins look hard to make BUT they are not hard to make at all. They only look intimidating because they’re so beautiful. The only thing you should watch out for is OVER COOKING it, which can make it collapse.

Filling for a bread and meat stuffed pumpkin.

Because the filling is precooked and you’re stuffing it into a pumpkin, not a turkey cavity there is no danger to this stuffing not being cooked through and people getting sick.

More ingredients for the bread meat stuffed pumpkin.

The sausage meat is thoroughly cooked before every being added to the pumpkin, so as long as the pumpkin is cooked through you’re ready to serve it up.

Baked pumpkin ready to serve.

How do I serve a Stuffed Pumpkin?

You should bake this stuffed pumpkin in a pan you don’t mind sending to the table and serving from. The act of trying to lift it to a serving platter can utterly destroy your lovely pumpkin. But IF you’re determined to send it to the table on a plat or a serving platter then the best way to lift a stuffed pumpkin is to use the parchment paper as a little sling to get it up and away.

top off a baked pumpkin.

Lining a pan that JUST holds the pumpkin, say an 8×8 baking pan, with parchment paper means it looks nice when taken from the oven AND will look ok on the table. BUT any oven-proof pan will work just fine. And as I mentioned above you can always lift the pumpkin if you have lined the pan with parchment paper you can lift with.

Slicing a baked stuffed pumpkin.

To serve the pumpkin you can do it two ways:

  • cut it in quarters or eigths and serve slices

OR

  • scoop the stuffing filling and the pumpkin out together

What if I can’t find a Sugar Pie Pumpkin to Stuff?

If you can’t find a sugar pie pumpkin try another winter squash! You could cut open two acorn squash and stuff the halves with the filling. Or you could try a Kabocha Squash of about the same size.

Pin for a baked stuffed pumpkin.
Yield: 4 servings

Savory Stuffed Pumpkin

Top down shot of a stuffed pumpkin.

This Savory Dressing and Meat Stuffed Pumpkin is one of the most seasonal recipes you can make in the fall. Full of bread cubes, sausage, apples, and cranberries, It's sure to be the centerpiece of any table.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 3 pound sugar pie pumpkin*
  • 4 cups dried bread cubes*
  • 1 TBSP light olive oil or vegetable oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup diced onion, you can white or yellow
  • 1/2 cup diced celery
  • 16 ounces mild Italian sausage*
  • 2 apples, peeled and diced
  • 2 teaspoons minced garlic
  • 1 cup chicken stock
  • 2 eggs
  • 1 TBSP rubbed sage
  • 1 TBSP fresh rosemary
  • 1 cup dried cranberries

Instructions

  1. preheat the oven to 350˚
  2. wash the pumpkin and cut the top out of it, set the top aside
  3. clean the inside of the pumpkin out, you can save the seeds and roast them if you like
  4. salt and pepper the cavity and set the whole pumpkin in a baking dish and set aside
  5. put the dried bread cubes in a bowl and set aside
  6. saute the onion, celery in a frying pan for 3-4 minutes
  7. if the sausage is in casings remove it
  8. crumble the sausage into the frying pan with the onions and celery
  9. cook until it's browned and cooked through
  10. add the chopped apples and cook another 3-4 minutes
  11. pour the cooked mixture over the bread cubes and stir to combine
  12. stir the eggs into the broth and pour over the bread cubes toss lightly
  13. then add cranberries
  14. toss again
  15. stuff in the prepared pumpkin add the top and bake whole for 40 minutes
  16. then set the top to the side of the pumpkin and bake for 20 more minutes
  17. slice and serve OR scoop to serve

Notes

*Pumpkins can range from 3-4 pounds the bigger the pumpkin the more bread cubes you need

*you may only need 3 cups of bread cubs if your pumpkin is smaller, for bigger use more cubes

*use your favorite bulk OR link sausage

*For notes on serving refer to the post above

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 456Total Fat 24gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 15gCholesterol 63mgSodium 300mgCarbohydrates 25gFiber 7gProtein 18g

This nutrition information was calculated using a computer program, results may vary.

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2 thoughts on “A Seasonal and Savory Stuffed Pumpkin”

  1. You have given me such a great idea for Thanksgiving. As vegans, it would make a spectacular entree (with my own vegan stuffing of course-or using your recipe with vegan sausage. I made one years ago, but had forgotten about it. Your recipe looks wonderful. Visiting from Gluten-Free A-Z Blog.

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