Sausage and Walnut Stuffing in Mini Pumpkins

This might be one of the cutest ideas I’ve had in a while to place the stuffing inside the mini pumpkins! My family loved them and everyone couldn’t stop taking pictures..hope you love them too! Happy Eating


preparation Time
15 mins

cook Time
45 mins


141 per serving


  • 2 sticks of butter, plus 3 tablespoons, divided
  • 2 cup chicken stock
  • 2 14oz bags of cornbread stuffing
  • 1 pounds pork sausage
  • 1 large onion, diced
  • 3 large cloves of garlic, minced
  • 2 stalks of celery diced
  • 1 teaspoons dried thyme
  • 1 teaspoons dried sage
  • kosher salt and fresh cracked black pepper
  • 1 cup walnuts, chopped
  • 4 mini pumkins



In a large pot melt 2 sticks butter in stock. When melted add dry cornbread stuffing stirring to incorporate liquid, set aside.In a large saut pan set over medium-high heat olive oil and add the sausage. Break up sausage and cook until lightly browned. Transfer sausage to paper towels to drain. In the same pan melt remaining butter and saut onions with the garlic, celery, thyme, sage, walnuts, salt, and pepper until onions are translucent and celery is crisp tender. Remove from heat. Combine cornbread stuffing with sauted ingredients.Spoon stuffing mixture evenly in pumpkin shells (about 1/2 cup stuffing per pumpkin shell). Place pumpkins in a 13- x 9-inch baking dish, and pour 1 cup vegetable stock around pumpkins in dish.Bake at 350 for 40 to 45 minutes or until pumpkins are tender. Garnish with chopped parsley. Serve immediately.

recipe by

Kari K.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.

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