Pumpkin and Herb Stuffing

Pumpkin and Herb Stuffing might be just the main course you are searching for. One portion of this dish contains around 17g of protein, 48g of fat, and a total of 901 calories. This dairy free and lacto ovo vegetarian recipe serves 4 and costs $3.61 per serving. 123 people have made this recipe and would make it again. If you have parsley, parsley, thyme, and a few other ingredients on hand, you can make it. It is perfect for Thanksgiving. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Food Republic. With a spoonacular score of 97%, this dish is great. Herb Stuffing, Herb Stuffing, and Herb Stuffing are very similar to this recipe.

Servings: 4

 

Ingredients:

1 cup chicken stock

2 teaspoons chili powder

2 sticks cinnamon

1 clove garlic, minced

3 cloves garlic, peeled and cut into half

1 tablespoon honey

2 tablespoons herb mix (see below)

1 lemon, zest

1/4 cup olive oil

1/2 cup olive oil, plus 2 tablespoons

1/2 cup orange juice

1 tablespoon parsley, chopped

1 tablespoon parsley, finely chopped

2 tablespoons peanuts, coarsely chopped

2 quinces or pears, peeled, cored and cut into 1-inch cubes (4 cups)

1 medium pumpkin, peeled and cut into 1-inch cubes (5 cups)

1/2 cup raisins

2 tablespoons rosemary, finely chopped

2 tablespoons sage, finely chopped

1 teaspoon salt

3 shallots, coarsely chopped

2 tablespoons thyme, finely chopped

2 teaspoons thyme, chopped

1/2 loaf white bread, cut into 1-inch cubes

Equipment:

frying pan

dutch oven

bowl

Cooking instruction summary:

For the stuffing: Heat 2 tablespoons of the olive oil in a large saut pan over medium heat. Add the peanuts and bread cubes and saut for 5 minutes, or until golden brown. Remove from the heat and set aside. Heat the remaining 2 tablespoons of olive oil in a large Dutch oven or other large pot over medium heat. Add the garlic and shallots and saut until golden, about 5 minutes. Add the pumpkin, quince, cinnamon sticks and Herb Mix and saut another 5 minutes. Stir in the chicken stock, orange juice, and honey, reduce the heat to low, and simmer until pumpkin is tender, about 15 minutes. Add the thyme, salt, raisins, peanuts and reserved bread cubes. Cook over low heat, stirring frequently, until heated through, about 15 minutes. Remove cinnamon sticks and stir in the parsley. Serve with collard greens. For the Herb Mix Heat 2 tablespoons of the olive oil in a small saut pan over medium heat. Add the garlic, lemon zest, rosemary, sage, thyme, parsley and chili powder and saut until garlic is golden, about 4 minutes. Transfer to a small bowl and combine with remaining oil. Store in the refrigerator in an airtight container for 3-4 days.

 

Step by step:

For the stuffing

1. Heat 2 tablespoons of the olive oil in a large saut pan over medium heat.

2. Add the peanuts and bread cubes and saut for 5 minutes, or until golden brown.

3. Remove from the heat and set aside.

4. Heat the remaining 2 tablespoons of olive oil in a large Dutch oven or other large pot over medium heat.

5. Add the garlic and shallots and saut until golden, about 5 minutes.

6. Add the pumpkin, quince, cinnamon sticks and Herb

7. Mix and saut another 5 minutes. Stir in the chicken stock, orange juice, and honey, reduce the heat to low, and simmer until pumpkin is tender, about 15 minutes.

8. Add the thyme, salt, raisins, peanuts and reserved bread cubes. Cook over low heat, stirring frequently, until heated through, about 15 minutes.

9. Remove cinnamon sticks and stir in the parsley.

10. Serve with collard greens. For the Herb

11. Mix

12. Heat 2 tablespoons of the olive oil in a small saut pan over medium heat.

13. Add the garlic, lemon zest, rosemary, sage, thyme, parsley and chili powder and saut until garlic is golden, about 4 minutes.

14. Transfer to a small bowl and combine with remaining oil. Store in the refrigerator in an airtight container for 3-4 days.


Nutrition Information:

Quickview
901k Calories
16g Protein
47g Total Fat
112g Carbs
60% Health Score
Limit These
Calories
901k
45%

Fat
47g
73%

  Saturated Fat
7g
45%

Carbohydrates
112g
37%

  Sugar
32g
36%

Cholesterol
1mg
1%

Sodium
1118mg
49%

Get Enough Of These
Protein
16g
33%

Vitamin A
29790IU
596%

Copper
9mg
497%

Manganese
2mg
106%

Vitamin C
66mg
80%

Vitamin K
82µg
79%

Vitamin E
10mg
71%

Iron
10mg
56%

Potassium
1868mg
53%

Fiber
13g
52%

Vitamin B1
0.78mg
52%

Folate
201µg
50%

Vitamin B2
0.77mg
45%

Calcium
445mg
45%

Vitamin B3
8mg
44%

Phosphorus
334mg
33%

Selenium
22µg
33%

Vitamin B6
0.6mg
30%

Magnesium
118mg
30%

Vitamin B5
1mg
18%

Zinc
2mg
17%

covered percent of daily need
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