Name: Stuffing Stuffed Pumpkin
Prep time: 10 min
Cook time: 135 min
Yield: 5, 5 servings
Ingredients: 1 tbsp balsamic vinegar; 2 large eggs; 1 large onion (diced); Salt and pepper (to taste); 4 large carrots (chopped); 1/2 cup chopped walnuts; 2 stalks celery (chopped); 4 garlic cloves (minced); 1 tsp fresh thyme leaves; 1 tsp chopped fresh sage; 2 tbsp ghee (or coconut oil); 4-5 small pumpkins (or 1 large pumpkin); 1 lb Italian pork or chicken sausage (casing removed); 1/2 cup chopped cranberries (fresh or frozen); 1/2 cup bone broth (or chicken broth)

Stuffing Stuffed Pumpkin

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Get Thanksgiving ready with this Stuffing Stuffed Pumpkin that's paleo, Whole30, and so fun and delicious to eat! Guaranteed to make your table colors pop.

By: Whatgreatgrandmaate (via Whatgreatgrandmaate)

Last Updated: Mar 1, 2026

Prep: 10 mins

Cook: 135 mins

Yields: 5, 5 servings

Nutrition Facts

587 kcalCalories

22 gProtein

30 gCarbs

43 gFat

Instructions

Preheat oven to 350 degrees F.
Using a sharp knife, carefully cut out a circle on top of the pumpkin(s) making a lid as you would to carve a Jack O' Lantern. Remove the seeds and any loose strings, then generously sprinkle salt and pepper inside the pumpkins. Place the pumpkins on baking sheet lined with parchment paper.
Heat ghee or coconut oil in a large pan over medium-high heat.
Add diced onions and garlic to the pan, sprinkle with salt and pepper, and sauté until soft and translucent.
Add the sausage and brown, stirring occasionally and breaking it into crumbles with a wooden spoon, about 8 minutes.
Transfer to a large mixing bowl.
Add carrots, celery, cranberries, chicken broth, and balsamic vinegar to the pan, sprinkle with salt and pepper, and simmer until the liquid is evaporate, about 8 minutes.
Transfer the vegetables in the bowl with onions and sausage. Let the mixture cool for 10 minutes, then add chopped walnuts.
Whisk together eggs, thyme, sage, salt, and pepper, then pour over the stuffing mixture. Stir well.