Pumpkin and Herb Stuffing

FOOD REPUBLIC(1)
Diana Ford: "Modified to cook in whole pumpkin and some other…" Read More
24Ingredients
65Minutes

Ingredients

US|METRIC
  • 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 pumpkin (medium, 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 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
  • 1/4 cup olive oil
  • 1/2 cup olive oil (plus 2 tablespoons)
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    Reviews(1)

    Diana Ford a year ago
    Modified to cook in whole pumpkin and some other minor ingredient changes but it was delicious! One major change - for gluten free option we used corn bread and it was wonderful. Tip...using fresh grated nutmeg was well worth the extra step in this dish, rubbed into the pumpkin before roasting!

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