Pumpkin Stuffing Loaves Recipe

Despite my timing, I thought I should start thinking about this year’s stuffing, and get in a practice round or two. I like to do something just a little different every year, and this time around I mixed things up in both flavor and shape. 

If you’ve already done stuffing in the bird, stuffing baked in a casserole dish and stuffing in a muffin pan, try this – stuffing in mini loaf pans.  If you like your stuffing a little on the drier side (like I do), these are perfect. 

The small portions dry out a bit faster and leave plenty of crispy edges. You can then slice off servings and it gives a little something different to the presentation.  If you happen to have any leftovers, the little loaves make fridge and freezer storing super easy. 

For the bread I used a whole wheat variety full of nuts and seeds that I get at the local Great Harvest. This made the stuffing even more flavorful! Just let the bread slices dry out over night, or you can help them along by tossing them in the toaster. Then cut them in to cubes or tear them into pieces. 

Pumpkin Stuffing Loaves Recipe

Makes: 6 – 9 servings

Ingredients

Prep 

Heat the butter in a medium skillet over medium-high heat until it is melted. Add the celery, onion and garlic. Cook, stirring often, for about 5 minutes, or until the vegetables begin to soften. 

Reduce the heat slightly and stir in the pumpkin. Next add the salt, poultry seasoning, pumpkin pie spice and black pepper. Remove from the heat.

Transfer the bread pieces to a large mixing bowl. Pour in the onion and celery mixture and stir well. Next add the stock a little at a time. You can add more or less depending on how you like your stuffing. I like mine on the dry side so 1 ½ cups was all I needed.

Divide the stuffing evenly into each of the 3 loaf pans. Press down gently and smooth the top with a spatula. Bake 30-35 minutes or until the edges are brown and crispy. 

Allow to cool in the pans 2-3 minutes and then remove and serve. If your family likes a lot of stuffing, cut each loaf in half which will result in 6 servings. For smaller portions cut the loaves into thirds and you can serve 9.