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.
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.Print this recipe
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