Dark Pumpkin Stuffing

A little twist on traditional stuffing uses a dark bread and pumpkin to thicken it up. No celery here, unless you have to have it in your stuffing. I opted out because I personally don’t favor it. This stuffing is also crock pot friendly and results in a moist, scoopable consistency rather than dry and crusty. Enjoy at your next thanksgiving with turkey or any other day. I find that lamb, pork, or chicken pairs best with stuffing, no matter what kind.

Prep Time: 30 min | Cook Time: 2-4 hours
What You Need:

1 loaf dark bread (I use Russian Rye or Pumpernickel)
2-2.5c chicken or vegetable stock, no salt
1c pumpkin puree
1/2 bag frozen peas
1 small red onion, diced
1.5T butter, chopped into small cubes or melted
Salt, pepper to taste
2t sage
1t dill
1t thyme
Pinch of allspice

What You Do:
1. Cut bread into small cubes and dry in an 350F oven for 15 minutes, turn oven off and allow to sit for 15 more
2. Mix together stock, pumpkin, spices, peas, onions – carrots, celery if you desire
3. Pour bread into crockpot and pour over the stock mixture
4. Mix together well until the bread is moist, not wet
5. Dot the butter over the top or if you melted it then pour evenly
6. Cover and cook on low for 4 hours or on high for 2
7. Check halfway into cooking time and add 1/2c more stock if needed, giving the stuffing a quick stir
8. Serve as a side or use as a filling – like for chicken roulades

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