Pumpkin Cheddar Stuffing
Pumpkin Cheddar Stuffing might be just the side dish you are searching for. This recipe makes 8 servings with 106 calories, 4g of protein, and 6g of fat each. For 57 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 243 people found this recipe to be delicious and satisfying. A mixture of onion, crusty bread, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Oh My Veggies. Overall, this recipe earns a pretty good spoonacular score of 51%. Slow-Cooker Chorizo, Pecan and Cheddar Stuffing, Low Carb Spicy Sausage and Cheddar Stuffing, and Buffalo Cheddar Beer Bread and Bacon Stuffing are very similar to this recipe.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 60 minutes
Ingredients:
2 small apples, peeled, cored and diced
1 (approximately 10-ounce) loaf stale crusty bread, cut into 3/4-inch cubes
1 large egg
1 tablespoon minced fresh sage leaves
1 1/2 teaspoons minced fresh thyme leaves
1 clove garlic, minced
1 tablespoon olive oil
1 medium onion, diced
1/4 teaspoon pepper
3/4 cup pumpkin puree (not pumpkin pie filling)
1/2 teaspoon salt
3/4 cup shredded cheddar cheese (3 ounces)
1/2 cup low-sodium vegetable broth
Equipment:
casserole dish
oven
frying pan
whisk
bowl
aluminum foil
baking pan
Cooking instruction summary:
Preheat the oven to 375F. Spray a large (3-quart) casserole dish with an oil mister and set aside.Add the olive oil to a medium skillet set over medium heat. When hot, add the onion and cook, stirring occasionally, until it starts to soften, about 2 minutes. Add the garlic and cook, stirring, for 30 seconds, until fragrant. Add the apples and cook, stirring occasionally, until softened, about 5 minutes. Stir in the salt, pepper, sage and thyme. Pour into a large bowl and add the bread cubes and cheese.In a small bowl, whisk together the pumpkin puree, broth and egg until combined. Pour it over the veggies, bread and cheese and toss until everything is combined and the pieces are evenly coated.Transfer the mixture to the prepared baking dish and cover with aluminum foil. Bake for 30 minutes. Remove the aluminum foil and bake until the top is golden brown, about 20 more minutes more.
Step by step:
1. Preheat the oven to 375F. Spray a large (3-quart) casserole dish with an oil mister and set aside.
2. Add the olive oil to a medium skillet set over medium heat. When hot, add the onion and cook, stirring occasionally, until it starts to soften, about 2 minutes.
3. Add the garlic and cook, stirring, for 30 seconds, until fragrant.
4. Add the apples and cook, stirring occasionally, until softened, about 5 minutes. Stir in the salt, pepper, sage and thyme.
5. Pour into a large bowl and add the bread cubes and cheese.In a small bowl, whisk together the pumpkin puree, broth and egg until combined.
6. Pour it over the veggies, bread and cheese and toss until everything is combined and the pieces are evenly coated.
7. Transfer the mixture to the prepared baking dish and cover with aluminum foil.
8. Bake for 30 minutes.
9. Remove the aluminum foil and bake until the top is golden brown, about 20 more minutes more.
Nutrition Information:
covered percent of daily need
