Stuffed Pumpkin Recipe

Name: Stuffed Pumpkin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups Mama's Cornbread; 2 cups of toasted bread, cut into 1-inch cubes; 10 saltine crackers, crumbled; 2 cups vegetable stock; 3 celery stalks, diced; 1 medium onion, diced; 2 large eggs; 1/2 stick (2 ounces) butter; 1 teaspoon dried sage; Salt and freshly ground black pepper to taste; 1 medium onion, finely sliced; 3 tablespoons olive oil; 1/2 (2 ounces) stick butter; 3 tablespoons all purpose flour; 1 cup vegetable stock; Salt and freshly ground pepper to taste

Servings: persons

4 cups Mama's Cornbread
2 cups of toasted bread, cut into 1-inch cubes
10 saltine crackers, crumbled
2 cups vegetable stock
3 celery stalks, diced
1 medium onion, diced
2 large eggs
1/2 stick (2 ounces) butter
1 teaspoon dried sage
Salt and freshly ground black pepper to taste
1 medium onion, finely sliced
3 tablespoons olive oil
1/2 (2 ounces) stick butter
3 tablespoons all purpose flour
1 cup vegetable stock
Salt and freshly ground pepper to taste

1
Preheat oven to 350 degrees F and lightly grease an 8 inch baking dish.
2
Combine the corn bread, toasted bread and crackers in a large mixing bowl.
3
Pour the stock into a saucepan and add celery and onion.
4
Bring to a boil and cook for 10 to 15 minutes.
5
Remove the stock mixture from the stove and allow it to cool for about 10 minutes before proceeding.
6
When it has cooled, add the stock mixture to the bread crumb mixture along with the eggs, butter, sage, and salt and pepper.
7
Mix well
8
In a skillet, saute the onion in the olive oil until it is brown.
9
Add the butter and lower the heat.
10
As the butter melts, add the flour, stirring constantly to keep it from burning.
11
After the flour browns, add the stock and stir until the gravy thickens.
12
Season with salt and pepper

648

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 4 cups Mama's Cornbread, 2 cups of toasted bread, cut into 1-inch cubes, 10 saltine crackers, crumbled, 2 cups vegetable stock, and more.

Yes, Stuffed Pumpkin falls under the General 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.

Stuffed Pumpkin

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