Pumpkin Stuffing serves moist, potato bread stuffing with a touch of pumpkin flavor.

Pumpkin Stuffing

It’s Day 3 of #PumpkinWeek!
pumpkin week 2020
Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

Today I’m sharing my Pumpkin Stuffing!

Pumpkin Stuffing

I’m a big fan of homemade stuffing. It so easy to make and just tastes better to me. When I make my stuffing I look for potato bread cubes or other soft bread to use. If you can’t find ready made cut bread, really any bread you like would do fine. A touch of white wine and cream or milk add to moisten any bread you use.
A must in my stuffing is a bit of vegetables. Sautéed celery and onion are standard. Here’s where pumpkin makes it even better!

Pumpkin Stuffing

Print Recipe

Servings 4 people

Ingredients

4 cups Bread cubes (I prefer potato bread)
1/2 cup butter
1/2 cup diced celery
1/4 cup diced onion
1/2 cup pumpkin puree
1/4 cup chicken broth
1 tablespoon white wine
2 tablespoons 2 percent milk
1/4 teaspoon ground nutmeg
1/2 cup pepitas (optional)

Instructions

Preheat oven to 350 degrees. Place bread in a medium-sized bowl.
Sauté celery and onion in butter until slightly softened, about 2 minutes. Stir in pumpkin puree. Add to bread.
In a separate bowl, whisk together broth, wine, milk and nutmeg. Add to stuffing mixture. Transfer mixture to a 8x8-inch baking dish or individual serving baking dishes. Sprinkle with pepitas if desired. Bake at 350 for about 30 minutes until stuffing sets and slightly browns.