Stuffed Pumpkin with Cornbread Stuffing Recipe

Name: Stuffed Pumpkin with Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 to 4) pound pumpkin; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; Cornbread dressing, recipe follows; 4 cups crumbled cornbread, recipe follows; 2 cups toasted bread, cut into 1-inch cubes; 10 saltine crackers; 2 cups vegetable stock; 3 celery stalks, diced; 1 medium onion, diced; 2 large eggs; 1/2 stick butter; 1 teaspoon dried sage; Salt and pepper; 2 cups cornmeal; 1 cup buttermilk; 1 cup water; 1 large egg; 6 tablespoon vegetable oil

Servings: persons

1 (3 to 4) pound pumpkin
1/2 teaspoon salt
1/2 teaspoon cinnamon
Cornbread dressing, recipe follows
4 cups crumbled cornbread, recipe follows
2 cups toasted bread, cut into 1-inch cubes
10 saltine crackers
2 cups vegetable stock
3 celery stalks, diced
1 medium onion, diced
2 large eggs
1/2 stick butter
1 teaspoon dried sage
Salt and pepper
2 cups cornmeal
1 cup buttermilk
1 cup water
1 large egg
6 tablespoon vegetable oil

1
Preheat oven to 350 degrees F. Cut stem section from the pumpkin and remove seeds.
2
Sprinkle inside with salt and cinnamon.
3
Place hollowed pumpkin on a baking sheet in oven and roast for 20 minutes.
4
Remove and fill with cornbread dressing (recipe follows) leaving 1 to 2 inches at the top for expansion.
5
Increase oven temperature to 375 degrees.
6
Place stuffed pumpkin in oven and bake for another 35 to 40 minutes or until pumpkin is tender, dressing is set and nicely browned on top.
7
Combine cornbread, toasted bread and crackers in mixing bowl.
8
Pour stock into saucepan and add celery and onion.
9
Bring to a boil and cook for 10 minutes, allow to cool.
10
Add stock mixture to bread crumb mixture with beaten eggs, butter, sage, salt and pepper.
11
Preheat the oven to 375 degrees F. In a mixing bowl, combine all of the ingredients and mix well.
12
On the stove top, heat the oil in a large skillet until hot but not boiling.
13
Pour the hot oil into the bowl with the other ingredients and mix well.
14
Pour the batter into the skillet and bake for 35 to 50 minutes.
15
Start checking for doneness after 35 minutes; it should be golden brown when done.

1153

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 19 ingredients. The key ingredients include: 1 (3 to 4) pound pumpkin, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, Cornbread dressing, recipe follows, and more.

Yes, Stuffed Pumpkin with Cornbread Stuffing falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Stuffed Pumpkin with Cornbread Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions