Pumpkin Up your Thanksgiving - Pumpkin Herb Stuffing
Traditional stuffing is pretty delicious, but it often contains a ton of gluten and sodium.
Now, I'm all for enjoying treats in moderation and not being too obsessive with your diet - Thanksgiving is a pretty special occasion, after all - but there are ways to slightly bend dishes like stuffing to make them really quite nutritious.
This recipe is a fun spin on the original - it incorporates some seasonal favourites, like pumpkin and cinnamon, along with a ton of healthy herbs and a few different kinds of fruit. I also like to use gluten-free bread for my stuffing, to make it just a little bit easier to digest.
Whether you try something new or opt for the original, remember to relax & enjoy your meal with friends & family!
Pumpkin Herb Stuffing
- 1/2 cup olive oil, plus 2 tablespoons
- 1 clove garlic, minced
- Zest of 1 lemon
- 2 tablespoons rosemary, finely chopped
- 2 tablespoons sage, finely chopped
- 2 tablespoons thyme, finely chopped
- 1 tablespoon parsley, finely chopped
- 2 teaspoons chili powder
- 1/4 cup olive oil
- 2 tablespoons peanuts, coarsely chopped
- 1/2 loaf gluten free bread, cut into 1-inch cubes
- 3 cloves garlic, peeled and cut into half
- 3 shallots, coarsely chopped
- 1 medium pumpkin, peeled and cut into 1-inch cubes (5 cups)
- 2 pears, cored and cut into 1-inch cubes (4 cups)
- 2 sticks cinnamon
- 2 tablespoons herb mix
- 1 cup chicken stock
- 1/2 cup orange juice
- 1 tablespoon honey
- 2 teaspoons thyme, chopped
- 1 teaspoon salt
- 1/2 cup raisins
- 1 tablespoon parsley, chopped
Heat 2 tablespoons of the olive oil in a small sauté pan over medium heat.
Add the garlic, lemon zest, rosemary, sage, thyme, parsley and chili powder and sauté 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.
Heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Add the peanuts and bread cubes and sauté 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 sauté until golden, about 5 minutes.
Add the pumpkin, quince, cinnamon sticks and Herb Mix and sauté 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.
Recipe adapted from Food Republic.