Is everyone ready for Thanksgiving?? Who’s excited? Who’s dreading it? Who can’t wait until the holiday season is over??
As festive and fun this time of the year can be, it can be quite stressful for many of us. Well, I’m actually quite stoked for Thanksgiving this year, because we are celebrating it in Hawaii with my parents! If you didn’t know, they both live in Korea now, so it’s always a good time for me when I’m able to see them once or twice a year. I’m not sure if I’ll be cooking or going out to eat, or what we’ll be even doing, but I’m excited to be somewhere warm and sunny!
Anyway, just because I may or may not be cooking this Thanksgiving, doesn’t mean I can’t enjoy the staple dishes earlier so I can share it with you folks! So here’s a delicious and beautiful stuffed pumpkin recipe that’ll wow your guests when they see it on dinner table. What’s it stuffed with, you ask? Stuffing! Hence the name: Stuffing Stuffed Pumpkin. Say that 5 times fast.
I found these mini pumpkins at the farmers market, and they weren’t labeled. After doing some internet search, I believe these are golden nugget pumpkins. If you believe that they are another variety, then let me know below! They are definitely not sweet enough to be sugar pumpkins even though they do look a bit like them.
If you can’t find these types of pumpkins, you can use other kinds. You can even stuff the stuffing in one large pumpkin, but you would have to increase the cooking time. The world is your oyster. I love how festive and delicious this dish came out, and it’s such a fun way to serve stuffing on Thanksgiving. If you are starting your menu planning, make sure to include this one because everyone will love it!
Thanksgiving Stuffed Pumpkin
- 4-5 small pumpkins, or 1 large pumpkin
- 2 tbsp ghee or coconut oil
- 1 large onion, diced
- 1 lb Italian pork or chicken sausage, casing removed
- 4 large carrots, chopped
- 2 stalks celery, chopped
- 1/2 fresh or frozen cranberries, chopped
- 4 garlic cloves, minced
- 1/2 cup chicken broth
- 1 tbsp balsamic vinegar
- 1/2 cup chopped almonds
- 2 large eggs
- 1 tsp fresh thyme leaves
- 1 tsp chopped fresh sage
- Salt and pepper, to taste
Preheat oven to 350 degrees F.
Using a sharp knife, carefully cut out a circle on top of the pumpkin(s) making a lid as you would to carve a Jack O' Lantern. Remove the seeds and any loose strings, then generously sprinkle salt and pepper inside the pumpkins. Place the pumpkins on baking sheet lined with parchment paper.
Heat ghee or coconut oil in a large pan over medium-high heat.
Add diced onions to the pan, sprinkle with salt and pepper, and sauté until soft and translucent.
Add the sausage and brown, stirring occasionally and breaking it into crumbles with a wooden spoon, about 8 minutes.
Transfer the cooked onions and sausage into a large mixing bowl.
Add carrots, celery, cranberries, garlic, chicken broth, and balsamic vinegar to the pan, sprinkle with salt and pepper, and simmer until the liquid is evaporate, about 8 minutes.
Transfer the vegetables in the bowl with onions and sausage. Let the mixture cool for 10 minutes, then add chopped walnuts.
Whisk together eggs, thyme, sage, salt, and pepper, then pour over the stuffing mixture. Stir well.
Transfer the stuffing into the pumpkin(s), filling up to the top.**
Place the lid on top of the pumpkin(s), and transfer to the oven.
Bake until the pumpkin skin is soft, about 45 minutes - 2 hours depending on the size of your pumpkin.
**If there is leftover stuffing, bake in a small dish with the pumpkins covered with aluminum foil.