Bountiful Pumpkin Stuffing

Well if you have been following my blogs about the recipe challenge,  you then know how much fun I am having.  I was a top three  finalist in the first two rounds.  Round one was a cookie recipe challenge, I shared my Quinoa Cookie recipe.  Round two was the Halloween candy recipe challenge, I shared my recipe for Peanut Butter Banana Boo cups.

WELL for the third round, I was not only a finalist, I actually WON the challenge!!!  I am soooo excited!  This round we submitted a stuffing recipe to get ready for Thanksgiving.  I submitted my recipe for “Bountiful Sourdough Pumpkin Stuffing.”

Seriously, did your just read up above, I WON!!! I never win anything, I will come close, but never win.  What an honor to win with such an amazing website, that works with amazing chefs.  I mean holy wow, I won on a site that includes names like Tom Colicchio, who by the way is a famous chef.  He is also a judge on the popular show called Top Chef, on Bravo.  I feel so inspired today!

AND do you remember what I have been dreaming about since the challenge started?  OH YEAH BABY!!! A Kitchen Aid Mixer!!!  I am already thinking about what I want to make during the holidays, hmmmm…cookies, cake, and bread, OH MY!


Yields 10

Bountiful Pumpkin Stuffing

Delicious award-winning stuffing!

20 minPrep Time

40 minCook Time

1 hrTotal Time

Save Recipe


1 pound sourdough bread, cubed and toasted
8 Tbsp salted butter
2 cups from a small sugar pumpkin, or butternut squash, peeled and cubed
3 celery stalks, diced
1 medium onion, diced
1 pound ground sausage
1 large egg
2 cups turkey or chicken stock
2 Tbsp fresh rosemary
1 Tbsp fresh thyme
Salt and pepper to taste
1 cup shredded parmesan cheese
3 Tbsp fresh Italian parsley, roughly chopped


Preheat oven to 350 degrees Fahrenheit.

Grease a 3-quart baking dish or Dutch oven, set aside. Cut sourdough in small cubes, spread out on two baking sheets. Toast until bread is completely dry, crisp, and brown for about 20 minutes depending on oven, set aside.

Cook the sausage in the Dutch oven until browned, remove from pan and set aside. Let the remains of the sausage stay in the pan for extra flavor. Sauté pumpkin, celery, and onion with 4 Tbsp of butter until slightly soft, mix in rosemary, thyme and salt and pepper to taste. May take about 3 minutes to cook the vegetables. Next mix in the sourdough bread, and sausage with remaining butter, mix until butter is melted. Last mix in parsley to give a beautiful green color.

Warm up chicken/turkey stock in a separate pan, whisk egg in stock until smooth. Pour broth mixture in Dutch oven over bread mixture. Mix well, until mixture is absorbed in bread. Top stuffing with parmesan cheese.

Bake until golden brown, about 40 minutes depending on oven. Let sit for about 5 minutes. Then time to enjoy!!!


Here is the video from

What is your favorite stuffing to make on Thanksgiving?

Until next time, Come on in, Have a seat,

Hugs, Terra

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  • Yea Terra! Luck had nothing to do with that. Great recipe! All the Best, Matt, The Palate Jack®
    • Thank you Matt! Coming from you that is a huge compliment!!! Take care, Terra
  • so proud of you
    • Thank you so much Rebecca!!!! Hugs, Terra
  • Hello! Just landed on your beautiful blog! and now I am your newest follower:) I believe I will come back here very soon! Ciao Barbaraxx
    • Thank you so much for the kind words, I really appreciate it! I look forward to sharing fun recipes, and stories with you:) Hugs, Terra