Traditional Southern Biscuit Stuffing in Party PumpkinĀ Cups

October  7, 2013
4 Ratings
  • Serves 12
Author Notes

Made with biscuits, cornbread, toasted pecans and sage pork sausage, this is a great variation of a traditional Thanksgiving stuffing made 'Party Ready' in bright orange hollowed out mini pumpkins. —Food vs Plate

What You'll Need
  • 3 cups Biscuits, crumbled
  • 3 cups Cornbread, crumbled
  • 1/3 cup yellow onion, finely diced
  • 1/3 cup celery, finely diced
  • 1/2 pound Sage breakfast sausage, browned
  • 1/3 cup Pecans, toasted and chopped
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1/2 teaspoon Sage
  • 1 Can Cream of Chicken Soup
  • 1 cup Water
  • 2 tablespoons Italian Parsley, chopped
  • 1/4 cup Butter, melted
  • 12 Mini pumpkins
  1. Bake or buy the biscuits and cornbread the day before you begin the recipe. Day old bread is preferable.
  2. Saute onions and celery in 2 T. butter until soft. Remove to a large mixing bowl.
  3. Brown sausage in skillet. Once cooked, add to the mixing bowl.
  4. Add crumbled biscuits, cornbread, salt, pepper, sage and parsley. Pour in 1/4 c. melt butter then stir to combine.
  5. In another bowl, mix together canned soup and 1 cup water. Pour mixture over biscuit dressing and stir to combine.
  6. Gently cut the tops off the pumpkins and scoop out the seeds and pulp. Saving the top for a garnish on the plate.
  7. Stuff pumpkins with 1/3 to 1/2 c. dressing depending on the size of your pumpkins. Bake, covered with foil in a 350 deg. oven for 45 mins. Take off the foil and continue to bake for 15 mins. until lightly browned.

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1 Review

Marisa R. October 9, 2013
This is so pretty, in Canada I haven't found tiny pumpkins other than pie pumpkins (they are too big and that's what I used to make pumpkin pie) or gourds...just lovely