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 broth 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

Prep Time

20 minutes

Cook Time

1 hour

Total Time

1 hour 20 minutes


6 to 8 servings


  • 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


  1. Preheat the oven to 375ºF. 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.


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

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!

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!

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! 🙂

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 ?

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.

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!

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