Pumpkin and Herb Stuffing Recipe

Name: Pumpkin and Herb Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 2 tablespoons peanuts, coarsely chopped; 1/2 loaf white bread, cut into 1-inch cubes; 3 cloves garlic, peeled and cut into half; 3 shallots, coarsely chopped; 1 medium pumpkin, peeled and cut into 1-inch cubes (5 cups); 2 quinces or pears, peeled, cored and cut into 1-inch cubes (4 cups); 2 sticks cinnamon; 2 tablespoons herb mix (see below); 1 cup chicken stock; 1/2 cup orange juice; 1 tablespoon honey; 2 teaspoons thyme, chopped; 1 teaspoon salt; 1/2 cup raisins; 1 tablespoon parsley, chopped; 1/2 cup olive oil, plus 2 tablespoons; 1 clove garlic, minced; 1 lemon, zest; 2 tablespoons rosemary, finely chopped; 2 tablespoons sage, finely chopped; 2 tablespoons thyme, finely chopped; 1 tablespoon parsley, finely chopped; 2 teaspoons chili powder

Servings: persons

1/4 cup olive oil
2 tablespoons peanuts, coarsely chopped
1/2 loaf white bread, cut into 1-inch cubes
3 cloves garlic, peeled and cut into half
3 shallots, coarsely chopped
1 medium pumpkin, peeled and cut into 1-inch cubes (5 cups)
2 quinces or pears, peeled, cored and cut into 1-inch cubes (4 cups)
2 sticks cinnamon
2 tablespoons herb mix (see below)
1 cup chicken stock
1/2 cup orange juice
1 tablespoon honey
2 teaspoons thyme, chopped
1 teaspoon salt
1/2 cup raisins
1 tablespoon parsley, chopped
1/2 cup olive oil, plus 2 tablespoons
1 clove garlic, minced
1 lemon, zest
2 tablespoons rosemary, finely chopped
2 tablespoons sage, finely chopped
2 tablespoons thyme, finely chopped
1 tablespoon parsley, finely chopped
2 teaspoons chili powder

1
Heat 2 tablespoons of the olive oil in a large saute pan over medium heat.
2
Add the peanuts and bread cubes and saute for 5 minutes, or until golden brown.
3
Remove from the heat and set aside.
4
Heat the remaining 2 tablespoons of olive oil in a large Dutch oven or other large pot over medium heat.
5
Add the garlic and shallots and saute until golden, about 5 minutes.
6
Add the pumpkin, quince, cinnamon sticks and Herb Mix and saute another 5 minutes.
7
Stir in the chicken stock, orange juice, and honey, reduce the heat to low, and simmer until pumpkin is tender, about 15 minutes.
8
Add the thyme, salt, raisins, peanuts and reserved bread cubes.
9
Cook over low heat, stirring frequently, until heated through, about 15 minutes.
10
Remove cinnamon sticks and stir in the parsley.
11
Serve with collard greens.

739

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1/4 cup olive oil, 2 tablespoons peanuts, coarsely chopped, 1/2 loaf white bread, cut into 1-inch cubes, 3 cloves garlic, peeled and cut into half, and more.

Yes, Pumpkin and Herb Stuffing falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin and Herb Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions