If a wet dressing is your jam for Thanksgiving, you are going to want to make this gorgeous dish. There is nothing like a flavorful, moist dressing but this kicks it up a notch not just in the color department but the taste department. If the idea of pumpkin in dressing freaks you out, I can assure you that it doesn’t taste like pumpkin bread pudding. It is more for maintaining texture, adding a ton of nutrients like vitamin A for your eyes, beta-carotene, and antioxidants, so it’s kind of like health food, right?
I threw this together on a whim when I saw how many cans of pumpkin I still had left and it’s the best culinary whim I could’ve asked for. When I tasted it, I immediately had to cover it with foil and put it in the fridge. I had visions of my husband coming home finding me in a dark corner with the pan half eaten with my eatin’ pants on and no remorse. A subtle note of pumpkin, savory smoky bacon with the traditional flavor of dressing that we all know and love. The video shows you how to bring it all together and what the recipe should look like in different stages.
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Pumpkin Bacon Dressing
Notes
Add 1/2 cup diced dried cranberries or apricots for a sweet balance to the savory dressing.
Ingredients
- 3 cups low sodium turkey or chicken stock (plus a little more if needed)
- 1 pound challah or brioche bread cut into 1" cubes (a few days old is best)
- 15 oz can pumpkin puree
- 4 slices bacon, crumbled
- 4 oz diced shallots
- 1 1/2 cup chopped celery
- 1 1/2 tbsp poultry seasoning
- 1/2 tsp allspice
- 1/2-1 tsp salt
- 1/2 tsp dried rosemary
- 1/2 teaspoons freshly ground black pepper
Instructions
- Cut bread into 1" cubes and place in a large bowl and set aside.
- Place 4 strips of bacon in a Dutch oven and cook to desired doneness. (Not too crispy though) Place bacon on paper towel to drain and retain grease.
- Saute celery and shallots in bacon grease.
- While they're sauteing, put pumpkin, 3 cups of stock, poultry seasoning, allspice, 1/2 tsp salt, pepper and rosemary in a bowl and allow to sit.
- When shallots are translucent, turn off heat and remove half of the celery and shallots. Pour half of the bread, half of the crumbled bacon and half of the stock mixture in the Dutch oven and toss to coat.
- Add the rest of the bread, bacon and stock and toss to coat thoroughly.
- If you're baking immediately, heat oven to 350 degrees.
- Spray a 13x9 pan and add stuffing. (At this point, cover with foil and place in fridge if you're making this a day ahead.)
- Bake for 30 minutes. (If you made it ahead, allow pan to sit on the counter for 10 minutes prior to baking.)
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16 Comments
I am gonna be SO fat this Thanksgiving.
Oh wait, I already am.
Girl, I’ve seen your IG, you’re nowhere near it. I think what you meant is you’ll need your eatin’ pants for Thanksgiving, I know I’m breaking out the elastic waistband! *slaps belly*
Pumpkin dressing is a first for me but why not! Love using challah bread and then of course a bonus with bacon. Thanks for coming to the party and sharing with Fiesta Friday.
I know it sounds a little strange but the pumpkin flavor is super subtle but it’s more for color and to keep the dressing super moist. Bacon is always a welcome addition! 😀
Something new, something to try. Thanks – Friday Fiesta rocks. Have a very Happy Thanksgiving.
Thanks Rita!
Something tells me that if I ate at your house, I’d never want to leave! That looks good!
Now that is quite the compliment! It’s kept my hubby around for over 20 years so I must be doing okay! 😀
I have never heard of pumpkin in stuffing but it sounds like a great idea!! Pinned this to try at Christmas. Thanks for sharing at the What’s for Dinner party. I hope your Thanksgiving is full of blessings.
I’ll be honest, I didn’t know if it was going to be too much but my goodness, it was crazy good!!
This looks amazing! I’ve got two pumpkins left that I need to puree, so this will be perfect to try!
This the perfect way to use those babies up! I hope you love it as much as we do!
I think I may actually have all those ingredients right at home. Going to try it for the big day!
I just made my batch and it’s sitting in the fridge waiting to be baked tomorrow. If you do try it, I hope you love it as much as we do!
I don’t see anywhere you can print these recipes
Go to the gray box that contains the full recipe toward the bottom of the post. Under the picture is the print button.