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 the goods

enough pumpkin to produce 1-2 cups when peeled and diced
1 large onion, peeled
1 loaf of day old challah bread
8-10 fresh sage leaves
olive oil
2 oz butter
10-12 thin slices coppa
1 oz dried porcini mushrooms
1 tblspn freshly grated parmesan cheese

time: 30  minutes active 

you will need:

  • baking tray
  • foil
  • large mixing bowl


roasted pumpkin, porcini and burnt sage stuffing

This stuffing was truly the most redemptive part of my dinner this Thanksgiving.


I overcooked the bird.

Happens. Shouldn't have. Did.

I lovingly doted on the turkey for 2 days. Doused it in a buttermilk brine. Do you have any idea how much buttermilk that takes? I felt like a sour-pussed wet nurse by the time I got it into the oven!

Anyway, the stuffing was perfect in all regards except quantity.

Please try it:

heat the oven to 450f and line a baking tray with foil.

peel and dice the best, darkest, densest pumpkin you can find. You will need about 1 1/2 cups. Dice into 1/2 inch squares.

peel and dice 1 large onion the same size as the pumpkin

pour about 2 tblspns olive oil onto the lined baking tray and put it into the oven to heat

soak the dried porcini mushrooms in 1/2- 2/3 cup of hot water. set aside

tumble the pumpkin and onion into the baking tray (careful of the hot oil). Add the butter and sage leaves, return to the oven and bake about 15 mins until the pumpkin has begun to caramelise and the onion is wilted

crumble the challah bead into mixing bowl; just the golden inside crumb. discard the crust

chop the coppa or sausage

mix everything together in a large mixing bowl. Add the parmesan and chopped porcini mushrooms and enough of their liquid to moisten the bread (just a little)

stuff loosely into the turkey. seal the cavity with an old parmesan rind if you have one, otherwise some of the challah crust will do nicely

* do not stuff the turkey until you are about to put it into the oven. Make sure that you roast the turkey until the stuffing registers 170f on a thermometer.

tip: I roast my turkey on a bed of onion slices. Add about a 1/2 cup of white wine to the pan. When the turkey is cooked, remove it from the pan and wrap it in foil to rest. Drain the fat from the pan, pick out any burnt or dry onion bits. Add 1 tblspn of corn starch to the juices and stir it over a stove top burner. Add any of the leftover porcini liquid. Cook until the juices thicken into a ropy, onion gravy. taste for seasoning.