This Pearl Onion and Pumpkin Seed Stuffing is everything you love about a good stuffing—torn chunks of toasted bolillo bread, golden brown edges, sweet pearl onions, and a mountain of butter all come together in this ultimate vegetarian stuffing recipe for Thanksgiving.
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This recipe was first posted in 2011 and after re-testing over the years, I made improvements so the stuffing is more flavorful, better texture, and clearer instructions.
The savory flavors of fresh sage, roasted squash, and rich vegetable stock soaks into every bite of this supremely delicious stuffing. Toasted ancho chile strips, crunchy pepitas, and a swirl of vibrant cilantro pesto deliver a distinctly Mexican twist.
Just like my chorizo and poblano stuffing this recipe is visually gorgeous, deeply flavorful, and perfect for your Thanksgiving table—this is the homemade stuffing recipe your holiday season has been waiting for, and it’s destined to be your new favorite Thanksgiving side dish.
I actually think you will love it so much, you’ll make it more than once a year on Thanksgiving. It goes deliciously with chicken mole or pork chops.
Want to add even more Mexican flair to your Thanksgiving table like smoked turkey with morita chile gravy? Here are 40+ more Mexican-inpired Thanksgiving recipes.
November’s Challenge Ingredient Recipe: Pepitas!
This month’s HJ Challenge Ingredient is pepitas! Here’s your chance to flex your chef skills and win a $150 Amazon gift card. Just make this recipe featuring pumpkin seeds, shoot an image of it and email it to kate@holajalapeno.com. Leave a comment and star rating at the bottom of this post and you’ll be entered! You can find all the details on how to enter here.
Whether you’re a long-time HJ reader or trying the challenge for the first time, this is the perfect excuse to experiment with one of the most iconic ingredients in Mexican cuisine. Plus, you’ll join a community of big fans who love making the holiday season extra delicious with next-level side dishes. Check out all the past Challenge Ingredient recipes for more inspiration.
What You Need For The Stuffing
- Bolillos (or crusty Mexican rolls): Torn into big, rustic bread cubes and toasted for the best texture—chewy inside, crisp outside. Day-old bread or even a mix of Italian bread and French bread works too.
- Butter: This is key for sweating the pearl onions and celery, building a rich, savory base in your skillet. Use vegan butter if you’d like this recipe to be vegan.
- White pearl onions: You may hate pearl onions because they’re kind of a pain in the butt to peel but their sweet, mild flavor is unmatched. I like to leave them whole in this stuffing if they are small but you can halve them if they are larger.
- Celery: For classic crunch and freshness.
- Garlic: Adds depth and aroma—don’t hold back.
- Roasted squash: Naturally sweet and vibrant, bringing color and autumn flavor. Honeynut or Butternut are my favorites.
- Fresh sage: Essential for that classic Thanksgiving aroma and flavor.
- Dried ancho chiles: Deep red, smoky, and visually stunning, these add a special Mexican touch without heat.
- Pepitas: The challenge ingredient! Nutty, crunchy, and totally addictive.
- Vegetable stock or broth: Use a high-quality veggie stock or low-sodium vegetable broth for layers of savory flavor.
- Kosher salt and black pepper: Season generously to balance all the richness.
- Dried cranberries: For a pop of color and sweet-tart contrast.
- Cilantro pesto: Adds a bold, herby punch and a stunning green drizzle for that “best Thanksgiving stuffing recipe” effect.
- Large eggs: This holds the stuffing together and makes it even richer.
How to Make It
Toast the Bread: Tear bolillos into big chunks and spread on a baking sheet. Toast in a 350°F oven until golden and crisp—this is the best way to get that perfect stuffing texture. You want the bread pieces to be dry but not rock hard.
Sweat the Veggies: In a large skillet over medium heat, melt the butter. Add pearl onions and celery, season with kosher salt and black pepper, and cook gently until onions are translucent and just starting to brown. Stir in garlic and cook another minute for savory flavors.
Roast the Squash: Cube your favorite winter squash, toss with olive oil, and roast on a sheet pan until tender and caramelized.
Toast the Ancho Strips: Slice dried ancho chiles into thin strips and toast in a dry skillet over medium-high heat for a minute or two, until fragrant and pliable.
Mix the Stuffing: In a large mixing bowl, combine toasted bread, sautéed veggies, roasted squash, sage, pepitas, toasted ancho strips, and dried cranberries. Toss gently so every bread cube gets coated in flavor.
Add Stock: Beat 2 large eggs with vegetable stock or broth and pour over the stuffing mixture, tossing until everything is evenly moistened but not soggy. Don’t use too much liquid—just enough for the best texture. Taste and adjust salt and pepper as needed.
Swirl in Cilantro Pesto: Gently fold a few spoonfuls of cilantro pesto into the stuffing mixture before baking for a herby, punchy flavor throughout. If you have leftover pesto, use it to make this amazing cilantro pesto vinaigrette!
Bake: Transfer to a generously buttered baking dish (a classic casserole dish works perfectly), cover with aluminum foil, and bake at 375°F for 25 minutes. Remove foil and bake another 15–20 minutes until the top is golden brown and crisp on top.
Serve: Finish with extra pepitas, a sprinkle of fresh sage, and a generous drizzle of cilantro pesto over the top. Serve warm, ideally with vegan gravy and cranberry sauce for the full Thanksgiving dinner experience. Store leftovers in an airtight container and refrigerate for up to 5 days.
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Buy Now → All About Pepitas
Pepitas are pumpkin seeds but not all pumpkin seeds are pepitas. Pepitas are harvested from hulless pumpkin varieties known as Styrian pumpkins or Oilseed pumpkins. All other pumpkins produce seeds that are tougher and more fibrous with a hull or white outer shell. These flat, oval seeds with an olive green hue are nutty, crunchy, and a staple in Mexican cooking.
They’re used in everything from moles and salsas to topping soups and salads. Find them in most grocery stores, Latin markets, or online. In this recipe they add a nutty crunch and complexity. They are featured both in the stuffing recipe and in the cilantro pesto that gets drizzled over the top.
Beyond stuffing, try them sprinkled over pozole, blended into pipián (pumpkin seed sauce), or even blended into pie crust for my favorite Thanksgiving pie. Excited to try them in more recipes? Here are 13 more Mexican recipes that use pepitas.
Make-Ahead Tip
Assemble the stuffing up to a day ahead, cover, and refrigerate. Let it come to room temperature before baking. Add your extra pepitas, and a fresh drizzle of cilantro pesto just before serving for maximum freshness and visual impact. Leftovers reheat beautifully—store in an airtight container and enjoy all weekend long.
A Scroll-Stopping Thanksgiving Side Dish
Layering torn, toasted bolillos with buttery pearl onions, roasted squash, ancho chile strips, pops of color from cranberries, and a swirl of bright cilantro pesto makes this the best vegetarian stuffing recipe for Thanksgiving. The textures, colors, and bold Mexican flavors guarantee this holiday side dish will be the favorite thing on your Thanksgiving table. Looking for more side dish ideas? Try:
- Whole Pumpkin Stuffed with Chorizo Rice
- Blistered Sweet Potatoes with Serranos and Lime
- Fluffy Apple Chili Biscuits
Ready to join the Challenge and bring some Mexican-inspired magic to your Thanksgiving dinner? Grab your ingredients, get creative, and let’s make this holiday season unforgettable!
Pearl Onion and Pumpkin Seed Stuffing
This Pearl Onion and Pumpkin Seed Stuffing is everything you love about a good stuffing—torn chunks of toasted bolillo bread, golden brown edges, sweet pearl onions, and a mountain of butter all come together in this ultimate vegetarian stuffing recipe for Thanksgiving.
Ingredients
- 6 bolillo rolls, torn into large pieces
- 2 sticks (1 cup) unsalted butter
- 10 ounces white pearl onions, peeled and halved if large
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 1 quart vegetable stock or broth
- 1/4 cup thinly sliced fresh sage, plus a few more leaves for garnish
- 1/2 cup dried cranberries, plus more for garnish
- 1 cup roasted, salted pepitas (pumpkin seeds), plus more for garnish
- 2 cups peeled, seeded and diced winter squash (I like honeynut or butternut squash)
- kosher salt
- freshly ground black pepper
- 1 tablespoon olive oil
- 3 dried ancho chiles, rinsed, stemmed and seeded, then snipped into thin slices with scissors
- 1 cup Cilantro Pesto
- 1 large egg
Instructions
- Roast the Squash: Heat oven to 400°F. Cube 2 cups of your favorite winter squash (I like honeynut or butternut), toss with a tablespoon olive oil and season with salt and pepper. Roast on a baking sheet until tender and caramelized, about 20 minutes. Reduce oven temperature to 350°F
- Toast the Bread: Tear 6 bolillos into big chunks and spread on a separate large baking sheet. Toast in a 375°F oven until crispy on the outside but still chewy on the inside, about 10-15 minutes. Leave the oven on.
- Sweat the Veggies: In a large skillet over medium heat, melt the 2 sticks of butter. Add 10 ounces pearl onions and 3 stalks of diced celery, season with kosher salt and black pepper, and cook gently until onions are translucent and just starting to brown. Stir in 3 cloves minced garlic and cook another minute.
- Toast the Ancho Strips: Slice 3 dried ancho chiles into thin strips and toast in a medium dry skillet over medium-high heat for a minute or two, until fragrant and pliable. Remove from the pan immediately to prevent burning.
- Mix the Stuffing: In a large mixing bowl, combine toasted bread, sautéed veggies, roasted squash, 1/4 cup sliced fresh sage leaves, 1 cup pepitas, toasted ancho strips, and 1/2 cup dried cranberries. Toss gently so every bread cube gets coated in flavor. Taste and adjust salt and pepper as needed.
- Add Stock: Whisk together 2 large eggs and 4 cups vegetable stock or broth until combined. Pour over the stuffing mixture. Stir until everything is evenly moistened.
- Generously butter a 9 x 13-inch baking dish. Spoon half of the stuffing into the dish. Spoon 5-6 generous spoonfuls of cilantro pesto over the top and spread into an even layer. Spoon the remaining stuffing on top and spoon another 3-4 generous spoonfuls of pesto on top.
- Bake: Cover with aluminum foil, and bake at 375°F for 25 minutes. Remove foil and bake another 15–20 minutes until the top is golden brown and crisp on top.
- Serve: Finish with extra pepitas, a sprinkle of fresh sage, and a generous drizzle of cilantro pesto over the top. Serve warm. Store leftovers in an airtight container and refrigerate for up to 5 days.
Notes
- Make ahead: Assemble the stuffing up to a day ahead, cover, and refrigerate. Let it come to room temperature before baking.
- Cilantro pesto: You don't have to make this, the stuffing is still delicious without it, but if you really want to take this recipe to the next level, it is essential.
- Dried cranberries: If you don't want to use dried cranberries, fresh pomegranate is a great substitute.
- Pearl onions: I'll admit, pearl onions can be a pain in the butt to peel but thier sweet, mild flavor is unmatched. If the pearl onions are large, cut them in half but I like to leave the smaller ones whole. Substitute 1 large chopped yellow onion if you'd like.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 128Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 1mgSodium: 298mgCarbohydrates: 7gFiber: 1gSugar: 2gProtein: 4g
Yum. I don’t even like Thanksgiving food, but this sounds absolutely delicious. I can smell it already! I might have to make a mini version and throw a poached egg on top for dinner tomorrow. Thank you!
Oooo, that sounds excellent Ali. Let me know how it turns out!
Couldn’t pass on this one. And glad we made it. Made a half recipe and now planning a full recipe for T-day with family. It is so good.
This is a new favorite addition to my holiday table. We just loved all the flavors and the textures. The crunchy pepitas and unexpected pops of tart and sweet from the cranberries and the pesto all made for such a delicious dish!