Mrs. Cubbison’s Stuffing and get my Stuffed Pumpkin Recipe
Do you like Thanksgiving? Did you know that it’s the favorite non-religious holiday of the year. I like it because it is the one holiday that someone isn’t expecting anything. We aren’t expecting a rabbit with eggs. Kids are not begging for candy and we aren’t peering up our chimney’s for a jolly man in a red suit laden with toys. Don’t get me wrong. I love holidays. But this is the one day of the year where people focus on what has been so important to them through the year. I am thankful for my family. I am thankful for my health and my friends. I love that it’s the one day of the year that I can guarantee that all my kids and my husband are gathered around the table eager to spend the evening together. We work together to plan the menu and prepare the food. Thanksgiving is an important family holiday for us. We break out traditional family recipes that have been around for generations. The worn page of my mother’s sweet potato casserole is handled with the reverence it is due. I do miss my family down home, though and wish that I could be there with them.
When I looked at the Thanksgiving Across America Survey
I am a vegetarian and usually find it pretty difficult to find vegetarian entrees at the Thanksgiving table. My husband and kids like their turkey, but one thing we all agree on is that we simply must have stuffing. It’s just not Thanksgiving without it. I am in love with this stuffed pumpkin recipe. I made it last year and will likely make it again this year! It’s vegetarian. It’s nutritious and festive enough to hold it’s own against a turkey. This recipe is pretty versatile, too. Feel free to toss in some dried cranberries, other nuts … whatever floats your boat. I like the Mrs. Cubbison’s stuffing and dressings because they have consistent results and use good quality ingredients. I am now giving you the opportunity to Win Mrs. Cubbison’s stuffing so you can try it yourself.
Prep Time: 45 minutes
Cook Time: 35 minutes
- 1/4 cup butter
- 1 ½ cups chopped onions
- 3 cloves garlic, chopped
- 3 TBS pine nuts
- ½ cups sliced baby Portabella mushrooms
- 2 6oz bags of Mrs. Cubbison’s Seasoned Corn Bread Stuffing
- 2 TBS crushed dried rosemary
- 1 large egg, beaten
- 6 hollowed out mini pumpkins (sprayed with olive oil)
Preheat oven to 400 degrees Fahrenheit. Prepare Mrs. Cubbison’s Seasoned Corn Bread Stuffing according to package directions without adding any additional ingredients. Use vegetable broth for the liquid. Melt butter in skillet over med-high heat. Saute garlic and onions until tender. Add mushrooms, pine nuts and rosemary to skillet and saute until tender (another 3 minutes about). Combine with prepared stuffing and mix in egg. Spoon stuffing into the hollowed-out pumpkins. Place the pumpkins in a shallow baking dish and cover foil. Bake for 25 minutes and then remove the foil. Bake 10 minutes uncovered. Serve immediately.