We served  stuffing in mini pumpkins, which makes for such a fun presentation and perfect individual portions.

Total Time: 1 hour
Servings: 4


  • 2 Cherry Grilling Planks
  • 4 Mini Pumpkins (4 – 6” diameter)
  • 1 Carrot, peeled
  • 1 Onion, peeled
  • 2 Stalks Celery
  • 2 Tbsp. Butter
  • 1 Tbsp. Fresh Rosemary, chopped
  • ½ to 1 cup Chicken, Turkey, or Vegetable Stock
  • 3 cups Bread, torn or cut into pieces
  • 4 Large Sage Leaves
  • Kosher Salt and Pepper

Chef's Tip

If available, use a variety of miniature pumpkin shapes and colors.


  1. Soak the planks in hot water for at least 15 minutes and preheat the grill or oven to 400°F.
  2. Cut the carrot, onion and celery to a small dice and add to a saute pan with the butter.
  3. Gently cook the vegetables until softened and the onions are translucent.
  4. While the vegetables cook, use a paring knife to create a zig zag pattern around the top of each pumpkin.
  5. Pull the tops off and scoop out the seeds with a spoon. Reserve the pumpkin tops.
  6. When the vegetables are cooked, remove from the heat and add the bread, rosemary, salt and pepper to the pan.
  7. Moisten with the stock until the bread is no longer dry. You may not need all the stock.
  8. Divide the stuffing evenly and fill each pumpkin loosely. Top with a sage leaf and the pumpkin lid.
  9. Set the pumpkins on the grilling planks and place on the grill or in the oven.
  10. Cook for 30-45 minutes, or until the pumpkins are tender.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Cherry Grilling Planks