Vegetarian pumpkin and herb stuffing recipe

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15 min


1 hr 20 min

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A good stuffing should complement the flavours of the meat its served with and this pumpkin and herb stuffing recipe works especially well with poultry. That’s right, this is a serious stuffing contender for your Christmas turkey! Seasonal, earthy pumpkin teamed with fragrant herbs brings fresh flavours to a moist roast bird. This stuffing recipe can be used to stuff a bird, or can be simply cooked on the side, which is especially handy if you’re catering for vegetarians. Meat-eaters can switch vegetable stock for chicken stock, and can even add sautéed sausage meat from a couple of Cumberland sausages


  • 1 small pumpkin, skin and seeds removed, diced
  • 25g butter, plus extra for greasing
  • 1 red onion, finely chopped
  • 2 sticks celery, finely chopped  
  • 1tbsp chopped sage
  • 1tbsp chopped thyme
  • 75g stale bread, crusts removed
  • 1 egg, beaten
  • 250ml vegetable stock


  • Preheat the oven to 220°C/425°F/Gas Mark 7.

  • Spread out the diced pumpkin onto a lightly greased baking tray. Roast in the oven for 30 minutes, turning once. Remove from the oven and reduce the heat to 180°C/350°F/Gas Mark 4.

  • Melt the butter in a saucepan. Add the red onion, celery and herbs and allow to cook over a medium heat for 5 minutes until soft, stirring frequently.

  • Crumble the stale bread into a large mixing bowl, add the onion mixture, egg,  roasted pumpkin, stock and seasoning. Stir thoroughly to combine.

  • Transfer the stuffing to an oven-proof dish and cook in the oven for 40 minutes.

  • Slice into wedges and serve.

Top tip for making Vegetarian pumpkin and herb stuffing

This make-ahead recipe can be stored in the freezer then defrosted and heated through in the oven.

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