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Wife Mama Foodie

Making Healthy Taste Good

November 15, 2016

Baked Pumpkin Filled with Sourdough Stuffing

This baked pumpkin filled with a delicious vegetarian sourdough stuffing makes for a pretty presentation and is perfectly edible as well! Can be easily adapted to be gluten-free and vegan friendly.

Baked Pumpkin Filled with Sourdough Stuffing | Vegetarian & vegan friendly. Can be easily adapted to be gluten and dairy free.
With only a week left until Thanksgiving, there’s usually a mad scramble in our house to plan a menu full of delicious dishes to serve our family and friends. I have a few regulars that we make every year, but I love trying new recipe ideas, which will hopefully top last year’s dish!

I usually look forward to the side dishes more than the turkey, as I’m not a huge meat eater, and stuffing is one of my faves, along with sweet potato casserole! After seeing stuffed pumpkins all over Pinterest recently, I really wanted to have a big, beautiful pumpkin on the table this year and I thought filling it with stuffing would be a great choice.

Baked Pumpkin Filled with Sourdough Stuffing | Vegetarian & vegan friendly. Can be easily adapted to be gluten and dairy free.
This stuffing starts with drying fresh sourdough bread in the oven, which lends its delicious, tangy flavor to the dish. If you are in a pinch for time you can definitely use prepackaged breadcrumbs or feel free to use your favorite gluten-free bread instead of the sourdough.

A mixture of sauteed veggies gets added to the dried bread, along with your choice of broth. I use chicken or turkey broth, for more flavor, but feel free to use vegetable or mushroom broth to make this stuffing vegetarian & vegan friendly. The pumpkin adds moisture to the stuffing as well so I suggest starting with less broth and adding more, as needed.

Baked Pumpkin Filled with Sourdough Stuffing | Vegetarian & vegan friendly. Can be easily adapted to be gluten and dairy free.
Baked Pumpkin Filled with Sourdough Stuffing | Vegetarian & vegan friendly. Can be easily adapted to be gluten and dairy free.
Baked Pumpkin Filled with Sourdough Stuffing | Vegetarian & vegan friendly. Can be easily adapted to be gluten and dairy free.
Baked Pumpkin Filled with Sourdough Stuffing | Vegetarian & vegan friendly. Can be easily adapted to be gluten and dairy free.
The pumpkin keeps the stuffing nice and warm as long as the “lid” fits well. You can choose to keep the pumpkin as a dish to scoop the stuffing out of or, depending on the flavor of your pumpkin, it can be sliced and served alongside your stuffing. 

You can sample the flesh of the cooked pumpkin when you remove it from the oven to see if yours is tasty enough to serve. Either way, it’s sure to make a beautiful addition to your holiday table. Enjoy!

Baked Pumpkin Filled with Sourdough Stuffing
 
Print
Prep time
30 mins
Cook time
90 mins
Total time
2 hours
 
This baked pumpkin filled with a delicious vegetarian stuffing makes for a pretty presentation and is perfectly edible as well! Can be easily adapted to be gluten-free and vegan friendly.
Author: Joscelyn Abreu
Recipe type: Side Dish, Vegan
Serves: 8-10 servings
Ingredients
  • 1 lb loaf sourdough loaf or bread of choice, cut into 1-inch cubes (gf bread can be used if needed, about 10 cups)
  • 1 pumpkin, 4–6 pounds
  • 4 tablespoons butter (dairy-free butter can be used)
  • 6 oz (3/4 package or more to taste) crimini mushrooms, stems removed and roughly chopped
  • 1.5 cups chopped onion, about 1 medium onion
  • 1.5 cups chopped celery
  • 1 tablespoon fresh thyme (or 1 teaspoon dried)
  • 1.5 tablespoons fresh sage leaves, chopped (or 1.5 teaspoons dried)
  • ¼–1/2 cup chopped parsley, to taste
  • salt and pepper
  • 2½–3½ cups Low Sodium Chicken or Vegetable Broth, until bread crumbs are moistened (amount will depend on bread used)
Instructions
  1. Preheat oven to 350F. Cut a large opening around the stem of the pumpkin at a 45 degree angle to make a lid. Scoop out all of the seeds and the pulp and rinse if needed. Pat dry and season the inside of the pumpkin with salt and pepper. Set aside.
  2. Place cubed bread onto a baking sheet and bake for 15-20 minutes, or until completely dry.
  3. While the bread is baking, begin sautéing your vegetables.
  4. Melt butter in a large skillet over medium-high heat. Add mushrooms and sauté for 2-3 minutes, until they begin to cook down. Add onion and celery, and season with salt and pepper. Cook until onions begin to soften and become translucent.
  5. Stir in thyme and sage, and cook for another minute or two. Remove from heat and stir in parsley.
  6. Place dried bread cubes into a large bowl and top with sautéed veggie mixture. Slowly pour in broth 1 cup at a time and carefully mix everything together. Add just enough broth to moisten the bread. The pumpkin will provide extra moisture and it can become soggy if too much liquid is added. You can always add more later, if needed. Season with salt and pepper, to taste.
  7. Place pumpkin on a large baking sheet. Fill the pumpkin with the stuffing and top with the lid. Put the stuffed pumpkin into one of the lower racks in the oven and bake for 45-60 minutes.
  8. Remove the lid, carefully stir the stuffing, add additional broth if needed, and place back into the oven without the lid. Bake for another 30-60 minutes or until stuffing is fully cooked and pumpkin can be easily pierced with a knife. More or less time may be needed, depending on the size and thickness of your pumpkin. Place the lid back onto the pumpkin to keep warm until serving. Additionally, you can loosely wrap the pumpkin in aluminum foil and cover with a towel to help it retain heat for a little longer.
  9. Stuffing adapted from this recipe from Food Network.
3.5.3217

You may also enjoy these similar recipes:

Slow-Cooker Cornbread Stuffing

Slow Cooker Cornbread Stuffing | Can be adapted to be gluten, dairy, and egg free, as well as vegan!

Maple Pecan Butternut Squash Casserole

Maple Pecan Butternut Squash Casserole | Wife Mama Foodie

Brown Butter Potato and Cauliflower Mash

Brown Butter Potato and Cauliflower Mash | Wife Mama Foodie

This post may contain affiliate links. If you click on a link and purchase an item, I may receive a small commission on your purchase. It doesn’t affect the cost of the product at all and gives me the ability to pay for and maintain this blog. I never link to products I wouldn’t use myself. Thank you so much for your support! 

Filed Under: All Recipes Tagged With: Dairy Free, Egg Free, Healthy, mushroom, Side, side dish, simple, sourdough, stuffed pumpkin, Stuffing, Thanksgiving, Vegan, Vegetarian

Previous Post: « Purple Sweet Potato Casserole with Toasted Marshmallow Meringue
Next Post: Pumpkin Pie with Black Sesame »

Reader Interactions

Comments

  1. Alma @ Freelance Writer India says

    November 29, 2016 at 2:17 am

    Your pictures which pumpkin are definitely stunning!! Simply how fascinating! I would definitely have actually never ever thought to pack a pumpkin and cook it. It’s wonderful, as well as I bet it’s tasty and also this dish looks so various and very creative! Pinned!

    Reply
  2. puja says

    November 18, 2016 at 12:29 pm

    Wow this recipe looks so different and very creative! Pinned 🙂

    Reply
    • Joscelyn | Wife Mama Foodie says

      November 18, 2016 at 1:37 pm

      Hi Puja! Thanks for your encouragement about creativity here. I really tried to make this creative and the stuffing turned out really well.

      Reply
  3. Sarah | Loving Little Dixie says

    November 17, 2016 at 9:13 am

    How interesting! I would have never thought to stuff a pumpkin and bake it. It’s beautiful, and I bet it’s delicious.

    Reply
    • Joscelyn | Wife Mama Foodie says

      November 18, 2016 at 2:11 pm

      Thank you, Sarah! It was so delicious . I appreciate your kind words & hope you have a great weekend!

      Reply
  4. Sarah Jean Althouse says

    November 17, 2016 at 9:05 am

    Your pictures (and that pumpkin) are absolutely stunning!! Will you come over and make it for me and my husband? I’m not sure I’m talented enough. haha

    Reply
  5. Tine at Home says

    November 16, 2016 at 9:06 am

    Wow, this is gorgeous and delicious!

    Reply
    • Joscelyn | Wife Mama Foodie says

      November 16, 2016 at 11:25 am

      Thanks, Tine! It was very delicious and does make a pretty addition to the table! Hope you’re having a great week!

      Reply
  6. tre says

    November 15, 2016 at 9:51 am

    different and sounds yummy, pinning to try for the holidays

    Reply
    • Joscelyn | Wife Mama Foodie says

      November 15, 2016 at 5:34 pm

      Hi Tre. Thanks for pinning. The stuffing is so soft and delicious. It ended up being a big hit with the family. Enjoy your evening!

      Reply

Trackbacks

  1. Pumpkin Pie with Black Sesame - Wife Mama Foodie says:
    November 10, 2017 at 1:53 am

    […] look forward to the same(ish) dishes each year, like mashed potatoes, sweet potato casserole, and stuffing. I often like to put little twists on these old classics too, you know, so we don’t get […]

    Reply

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Hello! My name is Joscelyn and I love to share recipes that are healthy and delicious. Many of them are also free of dairy, gluten, and refined sugar! Pick out a recipe and let's get cooking! Read More…

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