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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!
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!
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.
What do I need to make a Savory Sausage Meat Stuffed Pumpkin?
- a sugar pie pumpkin
- dried bread cubes, can be day old bread, toasted bread cubes, OR stuffing mix
- mild Italian sausage OR use your favorite fresh sausage
- apples, galas or honey crisp work well here!
- dried cranberries
- chicken broth
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.
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.
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.
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.
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.
To serve the pumpkin you can do it two ways:
- cut it in quarters or eigths and serve slices
- 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.
- 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
- preheat the oven to 350˚
- wash the pumpkin and cut the top out of it, set the top aside
- clean the inside of the pumpkin out, you can save the seeds and roast them if you like
- salt and pepper the cavity and set the whole pumpkin in a baking dish and set aside
- put the dried bread cubes in a bowl and set aside
- saute the onion, celery in a frying pan for 3-4 minutes
- if the sausage is in casings remove it
- crumble the sausage into the frying pan with the onions and celery
- cook until it's browned and cooked through
- add the chopped apples and cook another 3-4 minutes
- pour the cooked mixture over the bread cubes and stir to combine
- stir the eggs into the broth and pour over the bread cubes toss lightly
- then add cranberries
- toss again
- stuff in the prepared pumpkin add the top and bake whole for 40 minutes
- then set the top to the side of the pumpkin and bake for 20 more minutes
- slice and serve OR scoop to serve
*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
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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