Pumpkin Bread Stuffing Food

PUMPKIN STUFFING BREAD

Steps:

• Butter two 9x5 inch loaf pans. Preheat oven to 350 degrees (175 degrees C). Place oven rack in lower 1/3 of oven.
• In a large bowl, combine the white flour, whole wheat flour, sugar, baking powder and baking soda. Mix well.
• In a separate bowl, combine the pumpkin, eggs and salt. Add to flour mixture and blend in softened butter or margarine one tablespoon at a time.
• Divide mixture between 2 pans. Bake until golden and cake tester comes out clean, about 45 minutes. Invert onto racks and cool.

PUMPKIN STUFFING

Steps:

• Preheat the oven to 425 degrees F
• Cut pumpkin in half, and then cut each half into several pieces. Place the pumpkin on a baking sheet and roast until tender, about 30 minutes. Let cool, peel away skin, and dice. Lower oven temperature to 350 degrees F.
• In a large skillet, melt 2 tablespoons butter over medium heat. Add onion, celery, thyme, and sage, and saute for 5 minutes or until tender. Season, to taste, with salt and cracked black pepper.
• Meanwhile, crumble the stale cornbread into a large bowl. Add sauteed vegetables to the corn bread crumbs. Stir in remaining 1 tablespoon butter, beaten egg, and roasted pumpkin and mix well. Then add the chicken stock and mix well.
• Transfer stuffing into a medium-sized casserole dish. Bake for 45 minutes.
• To serve, cut stuffing into squares and garnish with a couple sprigs of parsley.

PUMPKIN BREAD STUFFING

Steps:

• Spread the bread cubes on a baking sheet, and let them dry overnight. Or you can bake them in a 250ºF oven until dry, about 1 hour.
• Preheat your oven to 375ºF and grease a 2-quart baking dish.
• Melt the buttery spread in a large skillet over medium heat. Add the celery and onion and saute for about 10 minutes. Add the mushrooms and saute for about 8 minutes, or until tender. Season with the rosemary, tarragon, chives, parsley, salt, and pepper. Fold in bread cubes, walnuts (if using), and cranberries (if using). Add enough broth to moisten the bread.
• Transfer the bread mixture to your prepared dish and cover it with aluminum foil.
• Bake for 40 minutes. Remove the foil and bake for 10 minutes, or until the top is crisp.
• Let cool briefly, but serve warm.

CHEESECAKE-STUFFED PUMPKIN BREAD

Steps:

• For the cheesecake swirl: Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.
• For the pumpkin bread: Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. Whisk together the flour, baking soda and salt in a medium bowl and set aside. Whisk together the granulated sugar and pumpkin puree in a large bowl, then whisk in the oil, pumpkin pie spice, vanilla and egg. Whisk in the flour mixture until just combined.
• Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the pumpkin batter, then put the reserved pumpkin batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.
• Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.

STUFFED PUMPKIN WITH CORNBREAD STUFFING

Steps:

• Preheat oven to 350 degrees F. Cut stem section from the pumpkin and remove seeds. Sprinkle inside with salt and cinnamon. Place hollowed pumpkin on a baking sheet in oven and roast for 20 minutes. Remove and fill with cornbread dressing (recipe follows) leaving 1 to 2 inches at the top for expansion. Increase oven temperature to 375 degrees. Place stuffed pumpkin in oven and bake for another 35 to 40 minutes or until pumpkin is tender, dressing is set and nicely browned on top.
• Combine cornbread, toasted bread and crackers in mixing bowl. Pour stock into saucepan and add celery and onion. Bring to a boil and cook for 10 minutes, allow to cool. Add stock mixture to bread crumb mixture with beaten eggs, butter, sage, salt and pepper.
• Preheat the oven to 375 degrees F. In a mixing bowl, combine all of the ingredients and mix well. On the stove top, heat the oil in a large skillet until hot but not boiling. Pour the hot oil into the bowl with the other ingredients and mix well. Pour the batter into the skillet and bake for 35 to 50 minutes. Start checking for doneness after 35 minutes; it should be golden brown when done.

THE BEST PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.
• Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
• Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.
• Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.

PUMPKIN BREAD STUFFING

Steps:

• Pumpkin bread: Preheat oven to 325. In a large bowl, mix together sugar, baking powder, baking soda, cloves, nutmeg, cinnamon and flour. In a medium bowl, whisk eggs. Add canola oil and mix to combine. Add pumpkin puree and mix to combine. Fold pumpkin-egg mixture into flour mixture until thoroughly combined. Butter the bottom and sides of two 9-inch loaf pans. Divide dough between both pans and bake for 1 hour and 20 minutes. Remove to a wire rack and cool completely. Stuffing: Preheat oven to 350. Break into pieces or dice pumpkin bread to yield 8 cups bread pieces. Spread bread pieces in a single layer on a baking sheet and bake until completely dry, 20 to 30 minutes. Remove from oven and cool completely. In a large pan over medium heat, saute onions in olive oil until translucent. Add bourbon, cranberries and orange zest.; mix well and remove from heat. In a large bowl, our cream over bread cubes and toss until liquid is absorbed. Squeeze excess liquid from bread and discard remaining cream. Fold onion mixture into bread. In a small bowl, whisk chicken stock and eggs and add to stuffing, then add pumpkin seeds, parsley, thyme, salt and pepper (and sauteed gizzard, heart and liver if desired), tossing to combine well. If baking outside turkey, transfer stuffing to a buttered 2 1/2 to 3 quart baking dish covered with foil and bake at 375 for about 20 minutes. uncover dish and bake until crisp, about 20 minutes (occasionally baste with pan drippings for a richer-tasting stuffing). To bake inside turkey, bring stuffing to room temp if prepared in advance. Bake to 165 degrees.

SAUSAGE-PUMPKIN CORNBREAD STUFFING

Steps:

• In a large skillet over medium heat, cook the sausage and jalapenos, breaking up the meat and cooking until it is no longer pink; drain the fat.
• Add the cornbread.
• Fold in the pumpkin, broth, cranberries, and sage (Can be made up to 1 day ahead. Cover and refrigerate).
• For drier stuffing, omit the broth.

IBBY'S PUMPKIN MUSHROOM STUFFING

Steps:

• Spread bread cubes on a baking sheet, and let dry overnight. Alternatively, heat in a 250 degrees F (120 degrees C) oven until dry, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Butter a 2 quart baking dish.
• Melt butter in a large skillet over medium heat. Saute celery and onions for about 10 minutes. Add mushrooms, and continue cooking for about 8 minutes, or until tender. Season with rosemary, tarragon, chives, parsley, salt, and pepper. Fold in bread cubes, and add enough broth to moisten. Transfer to prepared dish, and cover with foil.
• Bake in preheated oven for 40 minutes. Remove cover, and bake for 10 minutes, or until top is crisp.

PUMPKIN-CORNBREAD STUFFING

Steps:

• Place bread cubes in bowl; set aside. Spray nonstick skillet with olive oil spray; place over medium heat. Add celery, onions, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook, covered, stirring occasionally, until translucent, about 10 minutes. Remove cover, and add 1 tablespoon water. Cover, and cook 5 minutes more. Transfer vegetables to bread cubes.
• Wipe out skillet, and respray. Place over high heat, and add mushrooms, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper. Saute, stirring frequently until golden brown, 4 to 5 minutes. Transfer to onion-bread cube mixture.
• Heat oven to 350 degrees. Spray two 9-by-13-inch baking dishes with olive-oil spray; set aside. Toss remaining ingredients with onion-bread cube mixture. Transfer to prepared baking dishes; spray tops with olive oil spray. Bake until heated through and crusty on top, about 35 to 40 minutes.

PUMPKIN BREAD MUSHROOM STUFFING

Steps:

• Spread bread cubes on a baking sheet, and let dry overnight.
• Alternatively, heat in a 250 degree oven until dry, about 1 hour.
• Preheat oven to 375 degrees.
• Butter a 2 quart baking dish.
• Melt butter in a large skillet over medium heat.
• Saute celery and onions for about 10 minutes.
• Add mushrooms, and continue cooking for about 8 minutes, or until tender.
• Season with rosemary, tarragon, chives, parsley, salt and pepper.
• Fold in bread cubes, and add enough broth to moisten.
• Transfer to prepared dish and cover with foil.
• Bake in preheated oven for 40 minutes.
• Remove cover, and bake for 10 minutes, or until top is crisp.