Pumpkin bread stuffing is a delicious and easy-to-make dish that can be enjoyed by people of all ages. It is a great way to use up leftover pumpkin puree and bread. It can be served as a side dish at Thanksgiving, Christmas, or any other special occasion. This stuffing is also a great way to add some extra flavor and moisture to your holiday turkey or chicken.
Check out the recipes below so you can choose the best recipe for yourself!
PUMPKIN STUFFING BREAD
A pumpkin bread that may be used to make stuffing or try it toasted with butter.
Provided by Ibby
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Yield 20
Number Of Ingredients 9
Steps:
- Butter two 9x5 inch loaf pans. Preheat oven to 350 degrees (175 degrees C). Place oven rack in lower 1/3 of oven.
- In a large bowl, combine the white flour, whole wheat flour, sugar, baking powder and baking soda. Mix well.
- In a separate bowl, combine the pumpkin, eggs and salt. Add to flour mixture and blend in softened butter or margarine one tablespoon at a time.
- Divide mixture between 2 pans. Bake until golden and cake tester comes out clean, about 45 minutes. Invert onto racks and cool.
Nutrition Facts : Calories 275.9 calories, Carbohydrate 42.1 g, Cholesterol 61.6 mg, Fat 10.6 g, Fiber 2.2 g, Protein 4.8 g, SaturatedFat 6.2 g, Sodium 512.1 mg, Sugar 20.4 g
PUMPKIN BREAD STUFFING
Yield 10
Number Of Ingredients 26
Steps:
- Pumpkin bread: Preheat oven to 325. In a large bowl, mix together sugar, baking powder, baking soda, cloves, nutmeg, cinnamon and flour. In a medium bowl, whisk eggs. Add canola oil and mix to combine. Add pumpkin puree and mix to combine. Fold pumpkin-egg mixture into flour mixture until thoroughly combined. Butter the bottom and sides of two 9-inch loaf pans. Divide dough between both pans and bake for 1 hour and 20 minutes. Remove to a wire rack and cool completely. Stuffing: Preheat oven to 350. Break into pieces or dice pumpkin bread to yield 8 cups bread pieces. Spread bread pieces in a single layer on a baking sheet and bake until completely dry, 20 to 30 minutes. Remove from oven and cool completely. In a large pan over medium heat, saute onions in olive oil until translucent. Add bourbon, cranberries and orange zest.; mix well and remove from heat. In a large bowl, our cream over bread cubes and toss until liquid is absorbed. Squeeze excess liquid from bread and discard remaining cream. Fold onion mixture into bread. In a small bowl, whisk chicken stock and eggs and add to stuffing, then add pumpkin seeds, parsley, thyme, salt and pepper (and sauteed gizzard, heart and liver if desired), tossing to combine well. If baking outside turkey, transfer stuffing to a buttered 2 1/2 to 3 quart baking dish covered with foil and bake at 375 for about 20 minutes. uncover dish and bake until crisp, about 20 minutes (occasionally baste with pan drippings for a richer-tasting stuffing). To bake inside turkey, bring stuffing to room temp if prepared in advance. Bake to 165 degrees.
Tips:
- Use a combination of fresh and canned pumpkin for the best flavor and texture.
- Be sure to drain the canned pumpkin well before using it.
- Add some chopped nuts or dried cranberries to the stuffing for a little extra crunch and flavor.
- If you don't have any chicken broth on hand, you can use vegetable broth instead.
- Be careful not to overstuff the turkey, or the stuffing will not cook properly.
- Bake the stuffing covered for the first 30 minutes, then uncover it and bake for an additional 15-20 minutes, or until it is golden brown and crispy.
Conclusion:
Pumpkin bread stuffing is a delicious and festive side dish that is perfect for Thanksgiving or any other special occasion. It is easy to make and can be tailored to your own personal preferences. Whether you like it sweet or savory, with nuts or without, pumpkin bread stuffing is sure to be a hit with your family and friends.
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