Traditional Southern Biscuit Stuffing In Party Pump

Name: Traditional Southern Biscuit Stuffing In Party Pumpkin Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Biscuits, crumbled; 3 cups Cornbread, crumbled; 1/3 cup yellow onion, finely diced; 1/3 cup celery, finely diced; 1/2 pound Sage breakfast sausage, browned; 1/3 cup Pecans, toasted and chopped; 1/2 teaspoon Salt; 1/2 teaspoon Pepper; 1/2 teaspoon Sage; 1 Can Cream of Chicken Soup; 1 cup Water; 2 tablespoons Italian Parsley, chopped; 1/4 cup Butter, melted; 12 Mini pumpkins

Servings: persons

3 cups Biscuits, crumbled
3 cups Cornbread, crumbled
1/3 cup yellow onion, finely diced
1/3 cup celery, finely diced
1/2 pound Sage breakfast sausage, browned
1/3 cup Pecans, toasted and chopped
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Sage
1 Can Cream of Chicken Soup
1 cup Water
2 tablespoons Italian Parsley, chopped
1/4 cup Butter, melted
12 Mini pumpkins

1
Bake or buy the biscuits and cornbread the day before you begin the recipe. Day old bread is preferable.
2
Saute onions and celery in 2 T. butter until soft. Remove to a large mixing bowl.
3
Brown sausage in skillet. Once cooked, add to the mixing bowl.
4
Add crumbled biscuits, cornbread, salt, pepper, sage and parsley. Pour in 1/4 c. melt butter then stir to combine.
5
In another bowl, mix together canned soup and 1 cup water. Pour mixture over biscuit dressing and stir to combine.
6
Gently cut the tops off the pumpkins and scoop out the seeds and pulp. Saving the top for a garnish on the plate.
7
Stuff pumpkins with 1/3 to 1/2 c. dressing depending on the size of your pumpkins. Bake, covered with foil in a 350 deg. oven for 45 mins. Take off the foil and continue to bake for 15 mins. until lightly browned.

498

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 14 ingredients. The key ingredients include: 3 cups Biscuits, crumbled, 3 cups Cornbread, crumbled, 1/3 cup yellow onion, finely diced, 1/3 cup celery, finely diced, and more.

Yes, Traditional Southern Biscuit Stuffing In Party Pumpkin Cups falls under the Baking & Desserts 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!

Traditional Southern Biscuit Stuffing In Party Pumpkin Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions