This cheddar pumpkin stuffing is a cozy vegetarian side for Thanksgiving: crusty bread cubes soaked in a savory pumpkin-broth custard, tossed with sautéed apple, onion, fresh herbs and sharp cheddar, then baked until the bottom is soft and the top is golden and crisp.
This recipe was contributed by Ashley Jennings back in 2014! It has since been updated. Photos were taken by Rikki Snyder.
Stuffing has always been one of my favorite side dishes on the holiday table. My grandma made a mean classic version with just onions, carrots and celery, and while hers holds great memories, it's been fun to play with new flavors. Instead of just saturating the bread with broth, this one whisks the broth together with pumpkin puree and an egg, so every cube gets a little richer and more golden. It may be my favorite vegetarian stuffing so far.
Key Ingredients & Substitutions
- Crusty bread. A 10-ounce loaf of rustic bread, French bread or a sturdy sourdough works best. It should be at least a day old so the cubes hold their shape instead of turning to mush. Soft sandwich bread will work in a pinch, but dry it in the oven first.
- Pumpkin puree. Use plain pumpkin puree, not pumpkin pie filling, which is sweetened and spiced. You can make your own pumpkin puree or use canned; roasted butternut squash puree is a good swap.
- Vegetable broth. Store-bought is fine, or use a batch of homemade vegetable broth made from kitchen scraps. If yours is unsalted, add an extra pinch of salt.
- Cheddar cheese. Sharp cheddar gives the best flavor against the sweet pumpkin. Gruyère, smoked gouda or white cheddar are all tasty alternatives.
- Apples and onion. Firm, slightly tart apples such as Honeycrisp, Braeburn or Granny Smith keep their shape when sautéed and add a gentle sweetness.
- Fresh sage and thyme. Fresh herbs make this taste like the holidays. If you only have dried, use about one third of the amount.
- Egg. The egg helps bind the stuffing so it holds together when you scoop it. See the variations below for an egg-free option.
Helpful Tips
Cube the bread a day ahead. Stale bread soaks up the pumpkin mixture without falling apart. Cut the loaf into ¾-inch cubes the day before and leave them uncovered on a sheet pan overnight. If you forget, toast fresh cubes at 300ºF for 15 to 20 minutes, until dry but not browned.
Whisk the wet ingredients well. Whisk the pumpkin, broth and egg until completely smooth before pouring it over the bread. Streaks of plain egg can scramble in the oven, while a smooth mixture coats every cube evenly.
Toss gently but thoroughly. Use a large bowl and a big spatula to fold everything together, so the cubes get coated without being crushed. Let the mixture sit for 5 minutes before it goes into the dish so the bread can absorb the liquid.
Bake covered, then uncovered. The foil keeps the stuffing moist while it heats through, and the last 20 minutes uncovered gives you that crispy, browned top. A 3-quart 9x13 glass baking dish is the right size, and a light coat from an oil mister keeps it from sticking.
Adjust the moisture to your taste. If you like a softer, more pudding-like stuffing, add another ¼ cup of broth. If you prefer it drier with more crunch, spread it into a slightly larger dish so more of the surface browns.
Variations
- Vegan. Use a shreddable vegan cheddar, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water and left to thicken for 5 minutes), and check that your bread is dairy-free. For a fully plant-based recipe, try our easy vegan stuffing.
- Gluten-free. Swap in a 10-ounce loaf of sturdy gluten-free bread. Gluten-free bread absorbs liquid quickly, so dry the cubes well in the oven first and add the broth mixture a little at a time until the cubes are moist but not soggy.
- Add some crunch. Stir in ½ cup of toasted pecans or walnuts with the bread cubes.
- Sweet and tart. Add ⅓ cup of dried cranberries along with the apples for little pops of tartness.
- Mushroom and pumpkin. Sauté 8 ounces of sliced cremini mushrooms with the onion for a deeper, earthier flavor.
- Stuffing muffins. Divide the mixture among a greased 12-cup muffin tin and bake uncovered for 20 to 25 minutes for crispy individual portions.
Serving Ideas
This stuffing is right at home on a vegetarian Thanksgiving plate next to a vegan lentil loaf or a vegan vegetable Wellington, with plenty of vegan mushroom gravy poured over the top.
Round out the meal with a green side like roasted Brussels sprouts and apples, cranberry sauce and a simple salad, and finish with a slice of pumpkin pie with homemade crust. It also makes a hearty weeknight side for a bowl of soup or a fall grain salad.
Make-Ahead Instructions
You can do almost all of the work before the big day. Cube the bread up to 2 days ahead and leave it out to dry, and sauté the onion, apple and herb mixture up to 2 days ahead and keep it covered in the fridge.
To assemble ahead, combine everything, transfer it to the greased baking dish, cover tightly and refrigerate for up to 24 hours. Let it sit on the counter for 30 minutes while the oven heats, then bake as directed, adding 5 to 10 minutes to the covered baking time since it starts cold. You can also bake it completely the day before and reheat it, covered, at 350ºF for about 20 minutes, uncovering it for the last 5 minutes to re-crisp the top.
Storing & Freezing
Store leftover stuffing in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or warm larger amounts in a covered baking dish at 350ºF until heated through, adding a splash of broth if it seems dry.
To freeze, let the baked stuffing cool completely, then wrap the dish tightly in plastic wrap and foil (or divide it into freezer containers) and freeze for up to 3 months. Thaw overnight in the fridge and reheat, covered, at 350ºF for 20 to 30 minutes, removing the foil for the last few minutes so the top crisps up again.
More Vegetarian Thanksgiving Recipes
If you're here planning your holiday menu, don't miss our Vegan Thanksgiving and Vegan Christmas cookbooks! And if you loved this recipe, here are a few more you might enjoy:
📖 Recipe
Equipment
- 3-quart casserole dish 9x13-inch
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 1 clove garlic, minced
- 2 small apples, peeled, cored and diced
- ½ teaspoon salt
- ¼ teaspoon Black Pepper
- 1 tablespoon minced fresh sage leaves
- 1 ½ teaspoons minced fresh thyme leaves
- 1 10-ounce loaf crusty bread, stale, cut into ¾-inch cubes
- ¾ cup shredded cheddar cheese, 3 ounces
- ¾ cup pumpkin puree, not pumpkin pie filling
- ½ cup vegetable broth
- 1 large egg
Instructions
- Preheat the oven to 375ºF. Lightly grease a 3-quart (9x13-inch) casserole dish with an oil mister or cooking spray and set aside.
- 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.
- 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.
- Transfer the mixture to the prepared baking dish and cover with aluminum foil. Bake for 30 minutes. Remove the foil and bake until the top is golden brown and crisp, about 20 minutes more.
Liz @ Tip Top Shape says
I love stuffing - my favorite part of Thanksgiving. This one is so unique!!!!
Ashley Jennings says
Me too - I always look forward to the stuffing! And thank you!
Jessica @ Jessica in the Kitchen says
Whoa - mind blown!!! I'm in love the cheesiness and pumpkin-ness of this!
Ashley Jennings says
haha thanks Jessica! I loved the cheese too!
Dietitian Jess says
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!?
Ashley Jennings says
I wish it was! I'm ready for more stuffing! 🙂
Sam @ PancakeWarriors says
What a fun twist! Pumpkin and cheddar cheese - yes please 🙂 Love the sage, apples and onions - talk about delish!
Ashley Jennings says
Thanks Sam! It was fun to play around with a different flavor of stuffing! I can never get enough of the pumpkin / cheddar combo!
Heather @ HeatherOMade says
need. want. right. now. yum!
Ashley Jennings says
haha thanks Heather!
Katie (The Muffin Myth) says
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!
Ashley Jennings says
Thanks Katie! Your mom's stuffing sounds delicious! I don't think I've ever had stuffing with mashed potatoes before!
Olivia - Primavera Kitchen says
Wow... great stuffing recipe, Ashley!! Gotta try this 😉
Ashley Jennings says
Thanks Olivia! Have a great weekend!
Christin@SpicySouthernKitchen says
What a gorgeous and festive stuffing! Love the flavor combination.
Ashley Jennings says
Thanks Christin!
Shashi @ RunninSrilankan says
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!
Ashley Jennings says
hahaha oh my gosh, you are too funny! Thanks Shashi!
Kelly says
This stuffing sounds incredible! I love the pumpkin, apples and all that cheese! So so good!
Ashley Jennings says
Thank you Kelly! They all pair so well together!
Renee H. says
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!
Ashley Jennings says
Thanks Renee! Have a great weekend!
marcie says
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! 🙂
Ashley Jennings says
Too funny! Apparently so! I could never get enough! And thanks Marcie!
Juliana says
This is such a nice stuffing Ashley...like the idea of pumpkin and cheddar...thanks for the inspiration!
Have a wonderful weekend 🙂
Ashley Jennings says
Thanks Juliana! Have a great week!
Joanne Bruno says
I am CONSTANTLY on the lookout for a good stuffing and this.is.it. Amazing.
Ashley Jennings says
haha thanks Joanne! Have a wonderful thanksgiving!!
Jess says
Oh my goodness this recipe looks sooo good! Can't wait to try it when pumpkins are back in season here in Australia 🙂
Ashley Jennings says
Thanks Jess! Hope you enjoy!
Kelley says
I like the idea of having something a bit more substantial than bread and broth. I'm gonna try it!
Ashley Jennings says
Thanks Kelley! Hope you enjoy!
Kirstie says
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 ?
Ashley Jennings says
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.
Heather says
Would using cornbread instead of regular bread be a bad idea?
Ashley Jennings says
Hey Heather - We haven't tested this with cornbread so it's hard to say what would happen!
karen BAER says
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!
Ashley Jennings says
So happy to hear this Karen! Thanks for letting us know!
Heather says
So I tried it with the cornbread and it was a huge success!
Ashley Jennings says
Oh I'm so glad! And good to know that it works still with the cornbread!