Pumpkin Dressed Stuffing

Dress yourself in pumpkins.


There are many traditions during Thanksgiving that bring excitement to the season, but none are more enticing than the food-induced coma that comes from stuffing. Whether you call it stuffing in the North, dressing in the South or filling in a few Mennonite circles (which I learned from my husband’s Mennonite Brethren background), one thing is certain: stuffing is a requirement for Thanksgiving.

How do you dress up your stuffing?  Depending upon the part of the country you enjoy the Holiday, you may find a cornbread-, sourdough-, rice-, and even a seafood-based stuffing alongside the traditional turkey. 

Today’s recipe introduces our Pumpkin Dressed Stuffing – which brings together the best flavors of stuffing with a touch of the sweet goodness of a pumpkin.  While we all want to stuff ourselves this season – this dish is useful in helping to control portions and provide a fun and attractive presentation.

To get started you’ll need the following ingredients:

For the Pumpkins:

4 – Mini pumpkins

Ground cinnamon (sprinkle)

Brown sugar (sprinkle)

Bari’s Tandori Olive Oil to drizzle



For the Stuffing:

¼ cup – Onion (chopped)

2 – Celery stalk (chopped)

1 – Granny Smith apple (peeled and cubed)

½ cup – Pecans (toasted and chopped)

½ cup – Dried cranberries

1 cup – Chicken stock

½ cup – Pork sausage

¼ cup – Heavy cream

Parsley fresh, chopped

Fresh thyme chopped

4 tablespoons – Bari’s Organic Extra Virgin Olive Oil (separated)

1 ½ cup – Bread for stuffing

Pepper and Salt (to taste)

Set Oven to 350 Degrees.


 Step 1: Prepare the Pumpkins

-      Remove cap of pumpkins

-      Scrape the seeds

-      Drizzle with Bari’s Tandori Olive Oil

-      Sprinkle cinnamon and brown sugar to cover inside of pumpkin

-      Place pumpkins into a shallow dish filled with a little bit of water in the bottom

-      Bake: 30 minutes and set aside



Step 2: Prepare the Stuffing

-      First Toast the Pecans (set aside)

-      Then, heat up a skillet with Bari’s Organic Olive Oil and cook sausage until it is no longer pink (remove from skillet and set aside in a bowl)

-      In the same skillet add 1 tablespoon of Olive Oil

-      Add onion and celery (cook for 5 minutes)

-      Add apples.

-      Add parsley, thyme, and cranberries

-      Mix well and transfer to bowl with sausage.

-      Add to bowl the bread cubes stock, heavy cream and mix with the stuffing.

-      Add pepper and salt to taste

-      Bake: Cover and cook in a shallow baking dish for 30 minutes at 350 degrees

Step 3: Combine

-      Stuff the mini pumpkins with the mix and put back in the oven

-      Bake: 15 minutes at 350 degrees

Remove from oven and let cool for 10 minutes.

Serve and enjoy!


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