Cincinnati Family Magazine

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February 24, 2024

Thanksgiving Stuffed Pumpkin

SHAWLOGO (1)  Promoted by Shaw Farms


Who said a bird is all you can stuff?  Shaw Farms thinks stuffing homegrown pumpkins is the best of both worlds — stuffing AND fall vegetables, yum!


  • one 5 – 7 lb. pumpkin
  • 6 – 8 pieces of dried bread (any kind you like, or use a bag of prepared stuffing to save time)
  • 1 large onion
  • 1 half-bunch celery
  • 2 tsp. poultry seasonings (or some of these fresh herbs, finely chopped: parsley, sage, rosemary and thyme)
  • 1 – 2 cans chicken broth
  • 2 tbs. olive oil
  • salt and pepper to taste
  • garlic powder to taste (optional)
  • Use any other ingredients that are part of your family’s stuffing tradition, like cranberries, nuts, mushrooms, or even gizzards


Cut pumpkin open and clean out inside.  Save lid to cook later.  (Seeds are another fun treat and can be tossed in oil and roasted at 425 degrees until crisp.  Salt as needed.)

Preheat oven to 350 degrees.  Chop onion and celery.  Heat large burner to medium high.  In large, deep skillet add oil.  When oil is hot, add onion and celery.  Saute until onion is transparent.  In large bowl, break dried bread into cubes.  Add seasoning and toss.  Mix in sauteed vegetables and add enough brother to moisten all bread crumbs without making them soggy.  Place stuffing in pumpkin.  Cook pumpkin at 350 degrees for one hour or until soft like a potato when pierced with a fork.  If you want to use the lid, you may cook it in the same dish on the side for half the time.

Says Pam Shaw, “This is such a fun addition to your Thanksgiving table.  Make sure when serving to scoop the pumpkin along with the stuffing!”

Recipe and photo provided by Shaw Farms.  To learn more about all the fun to be had at the farm, located at 1737 OH 131 in Milford, call 513-575-2022 or visit

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