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The Good Hearted Woman

Home Cooking & Cozy Living

  • SOURDOUGH RECIPES & RESOURCES

Easy Apple Strudel (Apfelstrudel)

December 9 By Renée 7 Comments

Fresh, crisp, and warmly spiced, this Easy Apple Strudel (Apfelstrudel) is fancy enough for the most elaborate menu, yet simple enough for any night of the year.

baked apple strudel

This post may contain affiliate links, but don’t worry – they won’t bite.

What could be more perfect than Apple Strudel? (Or, as my high school German teacher Frau Müller would say, Apfelstrudel.) Fresh, crisp, and warmly spiced, this Easy Apple Strudel (Apfelstrudel) is fancy enough for the most elaborate Oktoberfest menu, yet simple enough for any night of the year.

Wavy Line
Strudel is an Austrian-inspired layered pastry dessert that is enjoyed around the world. Making strudel pastry from scratch is talent I have yet to master: the delicate dough must be rolled so thin that you can read a newspaper through it. So while some traditionalists may cringe at the idea of using store-bought phyllo dough, I embrace it.

Not only do I love the flaky, paper-thin crunch that the phyllo lends to the finished pastry, but the substitution makes this Easy Apple Strudel recipe incredibly easy, and (nearly) foolproof. 

What kind of apples work best for apple strudel?

Good strudel starts with choosing the right apples. My preference when making strudel (or pie, or applesauce) is to use at least two types of apples: this improves the texture and makes the flavors more interesting.

For apple strudel, I usually go with a tart baking apple and a sweet or sweet-tart apple. (The strudel pictured here was made with a mixture of two-thirds Granny Smith apples, and one-third Jonagolds.)

Post Updated December 9, 2020 (Originally published October 8, 2014)
baked apple strudel

Easy Apple Strudel (Apfelstrudel)

Made with phyllo dough and fresh apples, this Easy Apple Strudel {Apfelstrudel} is fancy enough for the most elaborate Oktoberfest menu, yet simple enough for any night of the year.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Print Recipe Pin Recipe
Course: Dessert
Cuisine: German
Keyword: apples
Servings: 16 servings
Calories: 291kcal
Author: Renée | The Good Hearted Woman

Ingredients

  • 1½ pounds thinly sliced baking apples about 5 cups | i.e.,Jonagold, Granny Smith, etc.
  • ¾ cup golden raisins
  • 1 tablespoon fresh lemon zest zest of one lemon
  • ¾ cup sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¾ cup almonds ground
  • 1 ½ cups fresh breadcrumbs
  • 1¼ cups butter divided
  • 12 leaves phyllo pastry thawed
US Customary - Metric

Instructions

Prepare Apple Strudel Filling

  • Heat a small skillet over medium heat.
    Melt ¼ cup of the butter, and then add breadcrumbs.
    butter and crumbs in skillet
  • Saute breadcrumbs in melted butter until toasty.
    Set aside.
    toasted bread crumbs in skillet
  • Mix together sliced apples, raisins, lemon zest, sugar, cinnamon, ginger, and ground almonds.
    apple strudel filling mixture
  • It is very important that you do this immediately before you assemble the strudels. Do not allow the mixture to set after mixing, or it will become too juicy for the delicate phyllo leaves before the strudel bakes.
    apple strudel filling

Assemble Apple Strudel

  • Place one phyllo leaf on a kitchen towel and brush with melted butter.
    Sprinkle with about a tablespoon of breadcrumbs.
    phyloo sheet with butter and bread crumbs
  • Place a second leaf on top and brush with butter again.
    Sprinkle with a tablespoon of breadcrumbs.
    Repeat until 6 leaves have been used.
    stacked phyloo sheets with butter and bread crumbs
  • Spread filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border on the sides.
    apple filling on phyllo dough
  • Lift towel and use it to help you roll up the strudel.
    Press the ends down to seal. (I don't worry too much about this - some filling may come out, but it always turns out fine.)
    how to roll fresh apple strudel
  • Brush top of the strudel with butter and sprinkle with toasted breadcrumbs.
    Repeat to make the second strudel.
    Bake the strudels at 400°F for 20 to 25 minutes, until browned.
    freshly rolled strudel

Notes

This recipe makes two large strudels. 

Nutrition

Serving: 1slice | Calories: 291kcal | Carbohydrates: 31g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 38mg | Sodium: 282mg | Potassium: 174mg | Fiber: 3g | Sugar: 19g | Vitamin A: 488IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

sliced apple strudel

 

Oom-PahPah! More German Recipes! 

  • Rye Sourdough Spaetzle with Caramelized Cipollini & Sautéed Mushrooms
  • Rotkohl {German Sweet & Sour Red Cabbage}
  • Hot German Potato Salad {Recipe}
  • Apfelstrudel {Apple Strudel Recipe}

Wavy Line

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. • Be sure to PIN this post!

Easy Apple Strudel recipeWavy Line

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Oktoberfest Recipes, Sweets, Vegetarian Tagged With: apples, baking, Fruit, German, Holidays, seasonal, Sweet Somethings

Dutch Apple Cranberry Crepes {Recipe}

December 21 By Renée 9 Comments

Looking for an easy brunch that will Wow your overnight holiday guests? Dutch Apple Cranberry Crêpes are just the thing! (They will make your house smell fabulous too!

Dutch Apple Cranberry Crepes | The Good Hearted Woman

Dutch Apple Cranberry Crepes | The Good Hearted Woman

Dutch Apple Cranberry Crêpe Filling

Prep Time1 hr
Total Time1 hr
Print Recipe Pin Recipe
Course: Breakfast, Brunch, Dessert
Servings: 10 -12 filled crêpes
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 1 1/2 - 2 lbs. tart apples I use about 5 Granny Smiths
  • 1/3 cup dried cranberries
  • 1 tablespoon lemon juice
  • ½ teaspoon lemon zest
  • 1 teaspoon ground cinnamon
  • 1 freshly ground nutmeg
  • Pinch ground allspice
  • 1/4 cup firmly packed brown sugar
  • 3 tablespoons butter
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 teaspoon cornstarch only if necessary; see note

1 Batch Sweet Vanilla Crêpes

    Additional Ingredients:

    • Whipped Cream

    Instructions

    Make a batch of Sweet Vanilla Crepes.

      Dutch Apple Filling:

      • Peel, core, and slice apples into a large mixing bowl. Add dried cranberries (if desired), and then lemon juice, cinnamon, nutmeg, allspice. Toss to coat. Cover the bowl with plastic wrap and let set for about half an hour.
        Dutch Apple Cranberry Crepes | The Good Hearted Woman
      • In a cast iron skillet or other heavy pan over medium heat, melt butter and brown sugar together, stirring frequently. When mixture begins to bubble, add salt and reduce temperature to medium low.
        Dutch Apple Cranberry Crepes | The Good Hearted Woman
      • Add prepared apple mixture and bring to mixture to a simmer, stirring frequently. Cook apples until they are no longer crunchy, but still have some texture to them. (You don’t want applesauce!)
        Dutch Apple Cranberry Crepes | The Good Hearted Woman
      • If the mixture is very runny, add cornstarch a half-teaspoon at a time and simmer until thickened.

      Assembling the Crêpes

      • Fill crêpes with prepared Dutch Apple Cranberry Filling, fold and garnish with whipped cream and dried cranberries.
      Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

      Dutch Apple Cranberry Crepes | The Good Hearted Woman
      Sweet Vanilla Crêpes Recipe
      Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

      Filed Under: 30-Minute Meals, Main Dishes, Recipes, Sweets, Vegetarian Tagged With: apples, Breakfast, brunch, crepes, dessert, eggs, Fruit, sweets

      Rotkohl (German Sweet & Sour Red Cabbage)

      October 10 By Renée 16 Comments

      Each mouthful of this traditional Prussian Rotkohl (German Sweet and Sour Red Cabbage) is a symphony of smokey, sweetly-spiced notes with just a hint of sour for balance.

      Rotkohl - German Sweet & Sour Red Cabbage | The Good Hearted Woman

      This post may contain affiliate links, but don’t worry – they won’t bite.

      When I started planning this Oktoberfest series a while back, I had originally intended to post my own recipe for Rotkohl* (rhymes with “ricebowl”) today.

      But then Mr. B and I went over to visit our old friends Eric and Lurissa* a few weeks ago, where they treated us to a most delicious German feast: sauerbraten, spaetzle, smoked bratwurst, rotkohl, sauerkraut and apple strudel. (I did contribute a pot of Hot German Potato Salad to round out the meal, just in case someone was feeling like they needed more carbs.)

      Red German Cabbage - Rotkohl | The Good Hearted Woman

      Every bite of our dinner was delicious, but it was the Rotkohl that really got my attention. Each mouthful was a symphony of smokey, sweetly-spiced notes with just a hint of sour for balance. No question about it – this was the recipe I wanted to post!

      Needless to say, I asked for it immediately, and Eric generously shared what I later learned was a genuine family heirloom with me. As it turns out, Eric’s Rotkohl is an old Prussian version, passed down from his GrandPa, George Lorenz, whose family came from Breslau, Prussia (now Wroclaw, Poland).

      Rotkohl - German Sweet & Sour Red Cabbage | The Good Hearted Woman
      5 from 4 votes

      Rotkohl {Sweet & Sour Red Cabbage}

      Traditional Prussian Rotkohl {German Sweet and Sour Red Cabbage} recipe, handed down over generations.
      Prep Time30 mins
      Cook Time45 mins
      Fridge Time (optional)1 d
      Total Time1 d 1 hr 15 mins
      Print Recipe Pin Recipe
      Course: Side Dish
      Cuisine: German
      Keyword: bacon, cabbage, Oktoberfest
      Servings: 10
      Calories: 156kcal
      Author: George Lorenz {Courtesy of Eric Overby}

      Equipment

      • 10-inch Enameled Cast Iron Dutch Oven

      Ingredients

      Traditional Version

      • 4 slices peppered bacon cut in ¾-inch pieces
      • 1 head red cabbage thinly sliced
      • 1 large red onion thinly sliced
      • 2 medium apples peeled and sliced thin
      • 2 Tablespoons olive oil
      • ½ cup cider vinegar
      • ½ cup packed brown sugar or honey
      • Salt and pepper to taste
      • ¼ teaspoon ground cinnamon
      • ¼ teaspoon fresh nutmeg
      • ¼ teaspoon ground allspice
      US Customary - Metric

      Instructions

      • In a large enameled Dutch oven (or other large, heavy bottom pot), sauté bacon until limp but not crisp.
      • Add cabbage, onion and apple slices and drizzle olive oil or grape seed oil. Toss to coat with bacon drippings. Cover and simmer until cabbage starts to become limp.
        blank
      • Add vinegar (red wine vinegar or balsamic vinegar particularly good), brown sugar and remaining spices. Continue simmering, covered ½ hour to 45 minutes, folding over every 10 minutes, the longer you simmer, the better the flavor.
        blank
      • Taste and adjust spices before serving. Really good leftover and reheated.

      Notes

      Rotkohl is delicious the day you make it, but it's even better the second day! Prepare it ahead of time and simply reheat (or serve cold) when you're ready to serve it.

      Nutrition

      Serving: 1serving | Calories: 156kcal | Carbohydrates: 23g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 85mg | Potassium: 300mg | Fiber: 3g | Sugar: 18g | Vitamin A: 956IU | Vitamin C: 50mg | Calcium: 52mg | Iron: 1mg
      Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

      What is the difference between Blaukraut and Rotkohl?

      I had originally been taught to call this Blaukraut. “Rotkohl” and “Blaukraut”are often used synonymously, but they are really two different dishes, as I learned while researching this post. Rotkohl always has among its ingredients an acid, which keeps the cabbage red. Recipes for Blaukraut do not include an acid, which results in a much bluer end product. [Science!] 

      Like Hot German Potato Salad, Rotkohl may be served hot or cold and is even better the next day.

      Red German Cabbage - Rotkohl | The Good Hearted Woman

      LurissaWhen I said “old friends,” I meant it! This is me and Lurissa in the 1st grade. Eric didn’t come to our school for another six years, and it was three years after that before I met Mr. B.

      P.S. Sure, I could have cropped this image shorter, but I love my go-go boots way too much to cut them out of the picture! (Some things never change.)

      Wavy Line

      THANK YOU so much for being a faithful reader and supporter
      of The Good Hearted Woman. • Be sure to PIN this post!

      Traditional Prussian Rotkohl {German Sweet & Sour Cabbage} | The Good Hearted Woman   Traditional Prussian Rotkohl {German Sweet & Sour Cabbage} | The Good Hearted WomanWavy Line

      What's on Your Oktoberfest Menu?

      blank

      Hot German Potato Salad

      Sweet, sour and deliciously savory, this traditional Hot German Potato Salad will make your tastebuds go Oom-pa-pa!

      blank

      Crispy Sauerkraut Fritters {Easy Air Fryer Recipe}

      These Crispy Sauerkraut Fritters with Bacon, Sausage and Cheese are the perfect appetizer for all your fall
      celebrations!

      blank

      Rotkohl {German Sweet & Sour Red Cabbage}

      Each mouthful of this traditional Prussian Rotkohl {German Sweet and Sour Red Cabbage} is a symphony of smokey, sweetly spiced notes with just a hint of sour for balance.

      blank

      Rye Sourdough Spaetzle with Caramelized Cipollini & Sautéed Mushrooms

      Perfect for Oktoberfest (or Any-fest!), the recipe for this amazing Rye Sourdough Spaetzle – with Caramelized Cipollini, Sauteed Mushrooms, and Tabasco Shallots – comes to us courtesy of Chef Ryan Mead.

      blank

      Easy Apple Strudel {Apfelstrudel}

      Fresh, crisp, and sweetly spiced, this Easy Apple Strudel {Apfelstrudel} is fancy enough for the most elaborate Oktoberfest menu, yet simple enough for any night of the year.

      Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

      Filed Under: Dairy-free, Gluten-free, Oktoberfest Recipes, Side Dishes Tagged With: apples, German

      Pick of the Season: Apples! {Oregon Heritage Farms}

      October 7 By Renée 5 Comments

      The heady scent of fresh apples is in the air, drawing me out to the country once again.

      Oregon Heritage Farms | The Good Hearted Woman

      There is nothing like a fresh apple straight from the farm. No mandated chemical wash, no oiling up like little round weightlifting contestants. Just apples – sweet, tart, crisp and clean.

      Oregon Heritage Farms | The Good Hearted Woman

      One of my favorite fall produce destinations is Oregon Heritage Farms, a family owned, farm-direct store that offers apples, cider, and fresh local produce from the end of August through mid-November.

      Oregon Heritage Farms | The Good Hearted Woman

      Oregon Heritage Farms grows their fruit trees in long, hedge-like rows using a European system known as Espalier. This method has a long history dating back to the ancient Romans, but wasn’t perfected until several hundred years ago by the French, who are responsible for naming the system espalier (a derivation of the French word épaule, meaning shoulder). 

      Oregon Heritage Farms - Apple Rows | The Good Hearted Woman

      I remember many years ago being fascinated as we watched the thousands of apples trees going in, all set in long, carefully cultivated rows and supported by the unique post and wire support system.  If you’ve never seen apples grown in this fashion, it is worth a trip out to Washington County just to see it.

      Oregon Heritage Farms | The Good Hearted Woman

      Oregon Heritage Farms now grows about 100,000 fruit trees, including ten varieties of apples, as well as Asian pears and a few other fruits.

      Oregon Heritage Farms | The Good Hearted Woman

      A perfect way to spend an autumn afternoon with the family, Oregon Heritage Farms offers free apple and cider tasting throughout the season.  In addition, weekends in October are full of activities for everyone in the family: hay rides, apple rope maze, jumping apple, and apple slingshot – all $3 each, with proceeds going to benefit the local Hillsboro High School Baseball team. Pumpkin and food sales from the Snack Shack also go towards helping HHS have a successful baseball season!

      Oregon Heritage Farms | The Good Hearted Woman

      In addition to apples and fresh flowers, you can find a variety of hand-crafted items in the farm store.

      Oregon Heritage Farms | The Good Hearted Woman

      Oregon Heritage Farms | The Good Hearted Woman

      Oregon Heritage Farms | The Good Hearted Woman

      Oregon Heritage Farms | The Good Hearted Woman

      Every year, Oregon Heritage Farms hosts APPLEFEST in early October.  This year’s celebration will feature live music by “Get Rhythm” (who doesn’t love a good Johnny Cash cover band?), face painting by Roger, and balloon artist “Not Your Average Joe.”  Learn more about APPLEFEST 2014 here.

      Oregon Heritage Farms | The Good Hearted Woman

      Oregon Heritage Farms

      Many varieties of apples available, featuring Jonagold, Honey Crisp & Gala. Free tasting of apples & cider. Seasonal vegetables & fruits. Country crafts & gifts. Weekend hay rides in October. Annual Applefest, 2nd Sat. in Oct. Fun for whole family.

      Directions:
      Located 8 miles SW of Washington Square on Scholls Fy. Look for our big red barn & Oregon Heritage Farms sign!

      Season:
      mid-August – mid-November
      Hours:
      10am-5pm daily

      Website:

      22801 SW Scholls Ferry Road, Hillsboro, Oregon
      503-628-APPL (503-628-2775)

      Disclosure: This post is part of a renewed emphasis on Farm-to-Table, and I received no financial compensation for writing it. I did, however, receive a couple of bags of beautiful apples for free, which I will be highlighting in tomorrow’s recipe post! All opinions are my own. 

      Filed Under: Oregon, Pacific Northwest Tagged With: apples, fall, Hillsboro, seasonal

      Roasted Stuffed Pumpkin {with Golden Nut Stuffing & Pumpkin Gravy}

      November 11 By Renée 18 Comments

      This beautiful Roasted Stuffed Pumpkin – overflowing with savory fruits, nuts, veggies, and whole grains and complete with pumpkin gravy – is the perfect vegetarian centerpiece for your holiday table. 

      Roasted Stuffed Pumpkin on plate with green beans

      This post may contain affiliate links, but don’t worry – they won’t bite.

      Are you looking for a warm, rich, and satisfying vegetarian main dish for your holiday menu this year? Something healthy that everyone will love? Then you’re in the right place!

      When I got out of college, I had two magazine subscriptions – Mother Earth News and American Songwriter. Which pretty much sums it all up, if you really know me. Anyway, in November sometime around 1986, Mother Earth News published a recipe for Stuffed Pumpkin as an alternative to the traditional meat-based holiday fare.

      I wasn’t a vegetarian back then (nor am I now) and I wasn’t feeding any either, but it sounded good, so I decided to give it try. Since then, I’ve made Stuffed Pumpkin nearly every year as part of our Thanksgiving menu.

      You don't need to be a vegetarian to love this Roasted Stuffed Pumpkin {with Golden Nut Stuffing & Pumpkin Gravy} • Savory Goodness!! Tweet & Share!

      Over time, this Stuffed Pumpkin recipe has evolved into something uniquely mine, but (like Mother Earth and American Songwriter today) the original flavor and feel is still there, deliciously down-to-earth as ever.

      I usually make Roasted Stuffed Pumpkin as a vegetarian dish, but it is super-easy to adapt for vegans. The stuffing itself is the best I’ve ever eaten – infused with savory, pumpkiny warmth and loaded with the goodness of fruit, nuts, veggies and whole grains.

      blank
      5 from 4 votes

      Roasted Stuffed Pumpkin

      This beautiful Roasted Stuffed Pumpkin - overflowing with savory fruits, nuts, veggies, and whole grains and complete with pumpkin gravy - is the perfect vegetarian centerpiece for your holiday table. 
      Prep Time40 mins
      Cook Time1 hr 30 mins
      Total Time2 hrs 10 mins
      Print Recipe Pin Recipe
      Course: Main Dish
      Cuisine: Holiday, Vegan, Vegetarian
      Keyword: Holidays, pumpkin, Thanksgiving
      Servings: 10
      Calories: 382kcal
      Author: Renée | The Good Hearted Woman

      Ingredients

      Pumpkin & Stuffing

      • 1 1/2 teaspoons oregano
      • 1 1/2 teaspoon sage
      • 1/2 teaspoon ground cinnamon
      • 1 teaspoon fresh nutmeg
      • 1 teaspoon ground cumin
      • 1/4 teaspoon salt
      • 1/4 teaspoon fresh ground pepper
      • 1/2 cup butter or vegan butter substitute; divided
      • 1 large onion chopped
      • 1 cup diced celery
      • 1 cup sliced mushrooms
      • 20 slices whole grain bread toasted and cubed*
      • 1 large apple chopped
      • 1/2 cup chopped walnuts
      • 3/4 cup chopped Brazil nuts
      • 3/4 cup golden raisins
      • 2 whole eggs or vegan egg substitute; slightly beaten
      • 3 cloves garlic
      • 1 cup white wine
      • 1 medium pumpkin 8-10 inches, or 2 smaller pumpkins**
      • 1/4 cup butter or vegan butter substitute

      Pumpkin Gravy

      • 2 tablespoons butter or vegan butter substitute
      • 4 tablespoons flour
      • Drippings from pumpkin
      • 2 cups vegetable stock
      • 4 tablespoons cooked dressing from pumpkin
      US Customary - Metric

      Instructions

      The Stuffing:

      • In a small bowl, combine the dry herbs and spices (first seven ingredients) and set aside.
      • Melt 2 tablespoons butter in a large skillet over medium heat until bubbly.
        Sauté onion over until translucent.
        Add celery and cook 3-4 minutes more, and then toss in mushrooms and cook more 1 minute.
        Remove from heat.
      • In a large bowl, combine bread cubes, dry herb & spice mix, sautéed vegetables, chopped apples, nuts and raisins.
        Mix everything and set aside.
      • In a large skillet, heat remaining butter over medium heat. Add garlic and sauté 1 minute.
      • Remove from heat and stir in wine.
        Add slightly beaten eggs after wine has cooled the mixture.
        Pour the wine, egg and garlic sauce over stuffing mix and stir.
        If the mixture seems too dry, mix a little more liquid in: wine, water or vegetable stock all work fine.

      Roasted Pumpkin

      • Preheat oven to 350°.
      • Clean out squash.
        Cut top like a Jack-o-Lantern.
        Slit sides and fill with pats of butter.
        I usually press it into the slits and smooth it over, and then give the pumpkin a light “butter rub-down” before I put it into the oven.
        Prepared Stuffed Pumpkin
      • Bake in rimmed baking dish or roasting pan for at least an hour – it can take up to 2 ½ hours depending on the size of your pumpkin.
        After an hour, check for doneness by piercing the flesh with a fork.
        If pumpkin is still difficult to pierce, bake an additional 15 minutes and try again.
        For larger pumpkins, don’t even bother until an hour and a half has passed.
      • When the pumpkin is tender, remove it from the oven.
        Allow pumpkin to set or at least 15 minutes before serving.
      • To serve, cut into pumpkin onto wedges and spoon on stuffing over the top.
        Serve with pumpkin gravy.

      Pumpkin Gravy

      • To make simple easy pumpkin gravy from the drippings:
        Heat 2 tablespoons of butter in a medium pan.
        Add drippings from pumpkin.
        Add 4 tablespoons of flour, stirring constantly and cook 1 minute.
        Pour in 2 cups of vegetable stock and stir to thicken.
        Remove from heat and add ½ cup of stuffing, breaking up the stuffing with the back of a wooden spoon.
        Season to taste.

      Notes

      Vegan adaptations:
      Replace butter with Earth Balance Buttery Sticks
      2 eggs = use 1/2 cup plain or vanilla soy yogurt or 2-egg equivalent of your favorite egg replacer)
      Inspired by a recipe in Mother Earth News, circa 1986.
      Ingredient Notes: 
      BREAD: I used 20 slices of Dave’s Killer Good Seed Bread. Made locally, Dave’s is one of my favorite things. I have used honey-wheatberry bread in the also, and it is awesome also.
      PUMPKIN: You can use any hollow, sweet squash, or use a couple of smaller pumpkins for a beautiful holiday presentation. (The one pictured here is a Sweetie Pie Pumpkin.) I have used a Kuri squash in the past and it is fantastic!

      Nutrition

      Serving: 1slice | Calories: 382kcal | Carbohydrates: 31g | Protein: 6g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 43mg | Sodium: 413mg | Potassium: 752mg | Fiber: 4g | Sugar: 14g | Vitamin A: 12236IU | Vitamin C: 16mg | Calcium: 79mg | Iron: 2mg
      Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

      Wavy Line

      THANK YOU so much for being a faithful reader and supporter
      of The Good Hearted Woman. 🌻 Be sure to PIN this post!

      Roasted Stuffed Pumpkin recipe | The Good Hearted Woman

      Wavy Line

      Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

      Filed Under: Dairy-free, Eating Style, Main Dishes, Recipes, Vegan, Vegetarian Tagged With: apples, Holidays, nuts, pumpkin, raisins

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