Name: Cheddar, Apple, and Pumpkin Stuffing
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Ingredients: 1 tablespoon olive oil (Source: 1 tablespoon olive oil); 1 each onion (diced) (Source: 1 onion (diced)); 1 clove garlic (minced) (Source: 1 clove garlic (minced)); 2 each small apples (peeled, cored and diced) (Source: 2 small apples (peeled, cored and diced)); 1/2 teaspoon salt (Source: 1/2 teaspoon salt); 1/4 teaspoon Black Pepper (Source: 1/4 teaspoon Black Pepper); 1 tablespoon minced fresh sage leaves (Source: 1 tablespoon minced fresh sage leaves); 1 1/2 teaspoons minced fresh thyme leaves (Source: 1 1/2 teaspoons minced fresh thyme leaves); 1 each 10-ounce loaf crusty bread (stale, cut into 3/4-inch cubes) (Source: 1 10-ounce loaf crusty bread (stale, cut into 3/4-inch cubes)); 3/4 cup shredded cheddar cheese (3 ounces) (Source: 3/4 cup shredded cheddar cheese (3 ounces)); 3/4 cup pumpkin puree (not pumpkin pie filling) (Source: 3/4 cup pumpkin puree (not pumpkin pie filling)); 1/2 cup vegetable broth (Source: 1/2 cup vegetable broth); 1 each large egg (Source: 1 large egg)

Get to know the ingredients

onion (diced)

In the method: When hot, add the onion and cook, stirring occasionally, until it starts to soften, about 2 minutes.

garlic (minced)

In the method: Add the garlic and cook, stirring, for 30 seconds, until fragrant.

small apples (peeled, cored and diced)

In the method: Add the apples and cook, stirring occasionally, until softened, about 5 minutes.

Let’s make it

Choose your servings, then check things off as you go.

Servings

Original recipe: Serves 8. Original quantities shown.

Estimating…

Check ingredients as you prepare them. These checks stay on this page.

How to make it

0 of 4 steps complete

Preheat the oven to 375ºF. Lightly grease a 3-quart (9x13-inch) casserole dish with an oil mister or cooking spray and set aside.
Add the olive oil to a medium skillet set over medium heat. When hot, add the onion and cook, stirring occasionally, until it starts to soften, about 2 minutes. Add the garlic and cook, stirring, for 30 seconds, until fragrant. Add the apples and cook, stirring occasionally, until softened, about 5 minutes. Stir in the salt, pepper, sage and thyme. Pour into a large bowl and add the bread cubes and cheese.
In a small bowl, whisk together the pumpkin puree, broth and egg until combined. Pour it over the veggies, bread and cheese and toss until everything is combined and the pieces are evenly coated.
Transfer the mixture to the prepared baking dish and cover with aluminum foil. Bake for 30 minutes. Remove the foil and bake until the top is golden brown and crisp, about 20 minutes more.

Make room for Cheddar, Apple, and Pumpkin Stuffing

Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.

The last little job

Finish as directed

Remove the foil and bake until the top is golden brown and crisp, about 20 minutes more.

A little more help as you go

Prepare the whisked mixture

Keep the whisking step in its stated place in the preparation.

Return for the stirring

Stir occasionally as directed while the mixture cooks.

A few questions you might have

What should I prepare first?

Set out the oven, skillet, and baking dish. Start with this step: Preheat the oven to 375ºF.

Which preparation step should I plan for?

Follow the covered and uncovered stages in their stated order.

What check should I look for as it cooks?

Remove the foil and bake until the top is golden brown and crisp, about 20 minutes more.

Is there another preparation step to plan for?

Keep the whisking step in its stated place in the preparation.

Additional recipe notes

Make ahead: Assemble the stuffing in the baking dish, cover and refrigerate for up to 24 hours. Let it sit at room temperature for 30 minutes, then bake as directed, adding 5 to 10 minutes to the covered baking time. Vegan: Use vegan cheddar, a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and dairy-free bread. Gluten-free: Use a sturdy gluten-free loaf, dry the cubes well first and add the pumpkin mixture gradually. Storage: Refrigerate leftovers for up to 4 days or freeze for up to 3 months.

Cheddar, Apple, and Pumpkin Stuffing

1. Check when to cover

2. Preheat as directed

3. Prepare the first additions