Holiday Recipes/ Make It Meatless/ Recipes/ Sides/ vegetarian recipes

Pumpkin Cheddar Stuffing

Pumpkin Cheddar Stuffing

Photos by Rikki Snyder

Stuffing has always been one of my favorite side dishes at Thanksgiving. When I was a kid, I would pile an embarrassing amount onto my plate. (Although, to be fair, I did eat it all!) With that soft bottom layer and a slightly crispy, browned top, it is hard to resist! My grandma made a mean stuffing, but it was very simple and classic, with just some onions, carrots and celery. While her version was delicious and holds such great memories, it’s been fun to play around with different flavors and combinations to spice it up a bit.

Pumpkin Cheddar Stuffing
This pumpkin-cheddar stuffing may in fact be my favorite so far. Instead of just saturating the bread with broth, you’ll whisk the brothΒ together with some pumpkin puree and then pour the mixture over the bread cubes. Shredded cheddar cheese is tossed into the mix, which pairs so well with the pumpkin. The stuffing is also studded with some sauteed onion and apple, which gives just a hint of sweetness. Fresh sage and thyme add a little extra flavor, making for a stuffing that is certainly not boring.

Stale bread works best when making stuffing, so try to use a loaf that is at least a day old. I also like to cut the bread into cubes a day in advance, which helps them get even a little more stale and cuts down on prep time on Thanksgiving Day.

This post was originally published on November 19, 2014.

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Pumpkin Cheddar Stuffing

Pumpkin Cheddar Stuffing

With sauteed apples, cheddar cheese and pumpkin puree, this vegetarian stuffing is sure to be a welcome addition to any Thanksgiving menu.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 6 to 8 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 2 small apples, peeled, cored and diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon minced fresh sage leaves
  • 1 1/2 teaspoons minced fresh thyme leaves
  • 1 (approximately 10-ounce) loaf stale crusty bread, cut into 3/4-inch cubes
  • 3/4 cup shredded cheddar cheese (3 ounces)
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup low-sodium vegetable broth
  • 1 large egg

Instructions

  1. Preheat the oven to 375ΒΊF. Spray a large (3-quart) casserole dish with an oil mister and set aside.
  2. Add the olive oil to a medium skillet set over medium heat. When hot, add the onion and cook, stirring occasionally, until it starts to soften, about 2 minutes. Add the garlic and cook, stirring, for 30 seconds, until fragrant. Add the apples and cook, stirring occasionally, until softened, about 5 minutes. Stir in the salt, pepper, sage and thyme. Pour into a large bowl and add the bread cubes and cheese.
  3. In a small bowl, whisk together the pumpkin puree, broth and egg until combined. Pour it over the veggies, bread and cheese and toss until everything is combined and the pieces are evenly coated.
  4. Transfer the mixture to the prepared baking dish and cover with aluminum foil. Bake for 30 minutes. Remove the aluminum foil and bake until the top is golden brown, about 20 more minutes more.

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40 Comments

  • Reply
    Liz @ Tip Top Shape
    November 19, 2014 at 9:50 am

    I love stuffing – my favorite part of Thanksgiving. This one is so unique!!!!

    • Reply
      Ashley Jennings
      November 19, 2014 at 4:26 pm

      Me too – I always look forward to the stuffing! And thank you!

  • Reply
    Jessica @ Jessica in the Kitchen
    November 19, 2014 at 12:09 pm

    Whoa – mind blown!!! I’m in love the cheesiness and pumpkin-ness of this!

    • Reply
      Ashley Jennings
      November 19, 2014 at 4:26 pm

      haha thanks Jessica! I loved the cheese too!

  • Reply
    Dietitian Jess
    November 19, 2014 at 12:48 pm

    Stuffing is definitely one of my favorite Thanksgiving dishes, and this sounds nothing short of amazing combined with two of my favorite foods- cheese and pumpkin… is it Thursday yet!?

    • Reply
      Ashley Jennings
      November 19, 2014 at 4:27 pm

      I wish it was! I’m ready for more stuffing! πŸ™‚

  • Reply
    Sam @ PancakeWarriors
    November 19, 2014 at 7:07 pm

    What a fun twist! Pumpkin and cheddar cheese – yes please πŸ™‚ Love the sage, apples and onions – talk about delish!

    • Reply
      Ashley Jennings
      November 21, 2014 at 7:34 am

      Thanks Sam! It was fun to play around with a different flavor of stuffing! I can never get enough of the pumpkin / cheddar combo!

  • Reply
    Heather @ HeatherOMade
    November 19, 2014 at 11:38 pm

    need. want. right. now. yum!

    • Reply
      Ashley Jennings
      November 21, 2014 at 11:48 am

      haha thanks Heather!

  • Reply
    Katie (The Muffin Myth)
    November 20, 2014 at 1:55 am

    Ashley, this looks amazing! Stuffing is hands down my favourite part of any holiday meal. At thanksgiving we always got one kind of stuffing (pretty much straight up, like your grandmother’s) but at Christmas we got TWO kinds, the other being my mom’s family’s traditional stuffing that includes mashed potatoes. It’s so moist and delish and it’s pretty much my favourite thing ever. This pumpkin cheddar version sounds like a contender, though, so I’m gonna have to give this a try! I’ve got two thanksgiving dinners coming up (the joys of being an expat) so I’ve got plenty of opportunity to try out some new recipes. Thanks!

    • Reply
      Ashley Jennings
      November 21, 2014 at 11:49 am

      Thanks Katie! Your mom’s stuffing sounds delicious! I don’t think I’ve ever had stuffing with mashed potatoes before!

  • Reply
    Olivia - Primavera Kitchen
    November 21, 2014 at 7:54 am

    Wow… great stuffing recipe, Ashley!! Gotta try this πŸ˜‰

    • Reply
      Ashley Jennings
      November 21, 2014 at 11:49 am

      Thanks Olivia! Have a great weekend!

  • Reply
    [email protected]
    November 21, 2014 at 8:30 am

    What a gorgeous and festive stuffing! Love the flavor combination.

    • Reply
      Ashley Jennings
      November 21, 2014 at 11:50 am

      Thanks Christin!

  • Reply
    Shashi @ RunninSrilankan
    November 21, 2014 at 9:54 am

    Now I know why it’s called stuffing – it would be so hard for me to stop STUFFING my face with this! Love that you didn’t saturate the bread with broth – but used pumpkin instead- BRILLIANT!

    • Reply
      Ashley Jennings
      November 21, 2014 at 12:06 pm

      hahaha oh my gosh, you are too funny! Thanks Shashi!

  • Reply
    Kelly
    November 21, 2014 at 11:10 am

    This stuffing sounds incredible! I love the pumpkin, apples and all that cheese! So so good!

    • Reply
      Ashley Jennings
      November 21, 2014 at 11:50 am

      Thank you Kelly! They all pair so well together!

  • Reply
    Renee H.
    November 21, 2014 at 1:38 pm

    Hi Ashley!

    This recipe just makes me want to say “nom, nom, nom.” Such a festive and comforting combination! Meat-free stuffing is hard to come by (chicken stock is almost always used, even though there might not be meat) so I am excited to see this! I shared this recipe on my blog, I hope that is all right with you! Thank you for sharing!

    • Reply
      Ashley Jennings
      November 22, 2014 at 6:40 am

      Thanks Renee! Have a great weekend!

  • Reply
    marcie
    November 21, 2014 at 7:46 pm

    I hated stuffing growing up — apparently I needed your grandmother’s! I really love it now, and this version sounds so different and delicious. And you can’t beat that pretty orange color! πŸ™‚

    • Reply
      Ashley Jennings
      November 22, 2014 at 6:40 am

      Too funny! Apparently so! I could never get enough! And thanks Marcie!

  • Reply
    Juliana
    November 21, 2014 at 10:48 pm

    This is such a nice stuffing Ashley…like the idea of pumpkin and cheddar…thanks for the inspiration!
    Have a wonderful weekend πŸ™‚

    • Reply
      Ashley Jennings
      November 25, 2014 at 11:40 am

      Thanks Juliana! Have a great week!

  • Reply
    Joanne Bruno
    November 24, 2014 at 11:01 pm

    I am CONSTANTLY on the lookout for a good stuffing and this.is.it. Amazing.

    • Reply
      Ashley Jennings
      November 25, 2014 at 11:41 am

      haha thanks Joanne! Have a wonderful thanksgiving!!

  • Reply
    Jess
    December 3, 2014 at 5:54 am

    Oh my goodness this recipe looks sooo good! Can’t wait to try it when pumpkins are back in season here in Australia πŸ™‚

    • Reply
      Ashley Jennings
      December 5, 2014 at 7:08 am

      Thanks Jess! Hope you enjoy!

  • Reply
    Kelley
    November 9, 2015 at 4:53 pm

    I like the idea of having something a bit more substantial than bread and broth. I’m gonna try it!

    • Reply
      Ashley Jennings
      November 10, 2015 at 7:31 am

      Thanks Kelley! Hope you enjoy!

  • Reply
    Kirstie
    November 21, 2015 at 10:16 am

    Wondering if it’s possible to make a vegan version…know how to make/substitute for the cheese but the egg in this context…not sure ?

    • Reply
      Ashley Jennings
      November 21, 2015 at 11:37 am

      Hey Kirstie! I’ve made stuffing without the egg before (my grandma’s recipe doesn’t call for an egg). The egg helps hold it together a bit, so if you don’t use it, you won’t get “clumps” of bread cubes when serving. But it still usually works okay for me without! I’ve never done it with this recipe in particular though.

  • Reply
    Heather
    November 24, 2015 at 4:58 pm

    Would using cornbread instead of regular bread be a bad idea?

    • Reply
      Ashley Jennings
      November 25, 2015 at 8:58 am

      Hey Heather – We haven’t tested this with cornbread so it’s hard to say what would happen!

  • Reply
    karen BAER
    November 28, 2015 at 4:02 pm

    This was outstanding! I mixed the pumpkin in with GF bread stuffing — it gave that extra boost! I had zero leftovers of this stuffing. Thank you for sharing!

    • Reply
      Ashley Jennings
      November 30, 2015 at 7:16 am

      So happy to hear this Karen! Thanks for letting us know!

  • Reply
    Heather
    November 30, 2015 at 1:57 pm

    So I tried it with the cornbread and it was a huge success!

    • Reply
      Ashley Jennings
      December 1, 2015 at 7:18 am

      Oh I’m so glad! And good to know that it works still with the cornbread!

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