RECIPES
Holiday Recipe: Pumpkin and Garden Herb Stuffing
Sierra Leeper | November 18, 2024
As the holiday season nears, many of us are starting to plan for meals and celebrations with family and friends. It can be daunting to plan food for so many people, or to decide what item to bring to the Friendsgiving potluck. But, we're here to help!
Here at Leaf'd, we love that there is nothing that brings people together more than food, especially when it's homegrown! To help you celebrate, we've compiled a recipe that is a fun twist on a classic holiday dish using many of your fall and winter veggies and herbs that will be sure to add thoughtful touch of warmth and whimsy to your holiday table, wherever you may be celebrating. We hope you enjoy it!
INGREDIENTS
For this holiday side dish, you will need the following:
- 1 medium sugar pumpkin or small pie pumpkin
- 1 cup stale bread cubes (sourdough or rustic bread works best)
- 2 tbsp olive oil or unsalted butter
- 1/2 cup homegrown celery, finely chopped
- 1/2 cup homegrown carrots, finely diced
- 1/4 cup onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp homegrown parsley, chopped
- 1 tsp homegrown thyme, finely chopped
- 1 tsp dried sage
- 1 tbsp homegrown chives, chopped
- 1/4 cup vegetable or chicken broth
- 1/4 cup dried cranberries or raisins
- 1/4 cup chopped nuts (walnuts, pecans, or almonds)
- Salt and pepper (to taste)
INSTRUCTIONS
Step 1: Prepare the Pumpkin
Preheat your oven to 375°F (190°C). Cut off the top of the pumpkin to create a lid and scoop out the seeds and stringy bits. Set aside the cleaned-out pumpkin for stuffing.
Step 2: Prepare the Stuffing
Heat olive oil or butter in a skillet over medium heat. Add the chopped celery, carrots, and onion. Sauté until softened, about 5 minutes. Add the garlic and cook for another minute, until fragrant. Stir in the bread cubes, parsley, thyme, sage, and chives. Toss to combine.
Step 3: Add the Broth
Pour in the broth gradually, stirring to moisten the bread. Add more broth if the mixture feels dry. Fold in dried cranberries or raisins and chopped nuts for added texture and flavor. Season with salt and pepper to taste.
Step 4: Stuff the Pumpkin
Spoon the stuffing mixture into the hollowed pumpkin, pressing gently to fill it evenly. Replace the pumpkin lid and place the pumpkin on a baking dish or a lined sheet pan.
Step 5: Bake
Bake the stuffed pumpkin in the preheated oven for 45-60 minutes, or until the pumpkin flesh is tender when pierced with a fork. If the stuffing starts to brown too much, cover it with foil.
Step 6: Serve and Enjoy!
Carefully transfer the stuffed pumpkin to a serving platter. Slice into wedges or scoop out portions of the stuffing with the pumpkin flesh. Enjoy!
We hope you’ve enjoyed growing your veggies and herbs this season, and we're so glad you get to enjoy them with those you love! Have a happy harvest season, and be sure to tag us in your holiday culinary creations @leafedbox on Instagram! Happy Holidays!
PRINTABLE RECIPE
