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–+ servings
Paleo Gluten Free Whole30 Thanksgiving Stuffed Pumpkin
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Stuffing Stuffed Pumpkin

Get Thanksgiving ready with this Stuffing Stuffed Pumpkin that's paleo, Whole30, and so fun and delicious to eat! Guaranteed to make your table colors pop. 
Prep Time10 mins
Cook Time2 hrs 15 mins
Total Time2 hrs 25 mins
Servings: 5 servings
Calories: 587kcal
Author: Jean Choi

Ingredients

  • 4-5 small pumpkins or 1 large pumpkin
  • 2 tbsp ghee or coconut oil
  • 1 large onion diced
  • 4 garlic cloves minced
  • 1 lb Italian pork or chicken sausage casing removed
  • 4 large carrots chopped
  • 2 stalks celery chopped
  • 1/2 cup chopped cranberries fresh or frozen
  • 1/2 cup bone broth or chicken broth
  • 1 tbsp balsamic vinegar
  • 1/2 cup chopped walnuts
  • 2 large eggs
  • 1 tsp fresh thyme leaves
  • 1 tsp chopped fresh sage
  • Salt and pepper to taste

Instructions

  • 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 and garlic 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 to a large mixing bowl.
  • Add carrots, celery, cranberries, 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.

Notes

**If there is leftover stuffing, bake in a small dish with the pumpkins covered with aluminum foil.

Nutrition

Serving: 1serving | Calories: 587kcal | Carbohydrates: 30g | Protein: 22g | Fat: 43g | Saturated Fat: 15g | Cholesterol: 149mg | Sodium: 736mg | Potassium: 1485mg | Fiber: 5g | Sugar: 12g | Vitamin A: 31405IU | Vitamin C: 33.2mg | Calcium: 147mg | Iron: 4.3mg