Thanksgiving Stuffing Casserole (In a Pumpkin)

Enjoy this Thanksgiving stuffing casserole as a side at thanksgiving, or as a meal to enjoy all the Thanksgiving flavors in one dish.

If you are one of the people whose favorite part of Thanksgiving is the stuffing then this is the recipe for you. I have always been a big fan of stuffing and one day wanted to find a way to enjoy stuffing as an entire meal rather than just a side. This stuffing casserole is just that! To make it more festive you can optionally stuff it into a pumpkin while it bakes.

My husband often refers to this dish as one of his favorite meals. Made with wholesome from-scratch ingredients and several veggies, this nutritious meal combines some of the best Thanksgiving flavors like stuffing, cranberries, and green bean casserole.

Ingredients

• 1 lb. sausage (sage flavored works great)
• 1 onion
• 3 stalks of celery
• 8 oz. mushrooms
• 1 lb. green beans
• 1 cup sour cream
• 1 cup dried cranberries
• 2-4 cups broth
• about 6 cups of bread cut into cubes and dried
• fried onions

How to Make Stuffing in a Pumpkin

Begin by chopping the onion and celery and adding it to a pot with the sausage. Break up the sausage and cook over medium heat until browned.

Mince the mushrooms and cut the green beans into 1-inch pieces. Add to the sausage mixture and cook until the mushrooms are completely softened and the green beans darken (about 5-7 minutes).

Add the sour cream and mix to combine. Then add the dried bread and cranberries and continue mixing.

Put the mixture in a pumpkin or other baking dish then pour in the broth. How much you use will depend on how wet you like your stuffing and whether you are cooking it in a pumpkin (which will add its own moisture to the stuffing). I used 2 cups in my pumpkin and it resulted in a moist but not wet stuffing. If baking in a baking dish I would recommend using 3-4 cups of broth.

For baking in a pumpkin, bake in a 350° F oven for 1 hour then top with fried onions and bake for an additional 20-30 minutes until the pumpkin is cooked through. If you are baking the stuffing in a dish, top immediately with fried onion and bake for 20-30 minutes at 350° F until desired consistency is reached.

Thanksgiving Stuffing Casserole (In a Pumpkin)

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Course Main Course, Side Dish

Cuisine American

Servings 10

Ingredients

  

• 1 lb. sausage sage flavored works great
• 1 onion
• 3 stalks of celery
• 8 oz. mushrooms
• 1 lb. green beans
• 1 cup sour cream
• 1 cup dried cranberries
• 2-4 cups broth
• about 6 cups of bread cut into cubes and dried
• fried onions

Instructions

 

• Mince the mushrooms and cut the green beans into 1-inch pieces. Add to the sausage mixture and cook until the mushrooms are completely softened and the green beans darken (about 5-7 minutes).
• Add the sour cream and mix to combine. Then add the dried bread and cranberries and continue mixing.
• Put the mixture in a pumpkin or other baking dish then pour in the broth. How much you use will depend on how wet you like your stuffing and whether you are cooking it in a pumpkin (which will add its own moisture to the stuffing). I used 2 cups in my pumpkin and it resulted in a moist but not wet stuffing. If baking in a baking dish I would recommend using 3-4 cups of broth.
• For baking in a pumpkin, bake in a 350° F oven for 1 hour then top with fried onions and bake for an additional 20-30 minutes until the pumpkin is cooked through. If you are baking the stuffing in a dish, top immediately with fried onion and bake for 20-30 minutes at 350° F until desired consistency is reached.

Keyword cranberries, green beans, mushrooms, stuffing, thanksgiving