Wednesday, December 12, 2012

Pumpkin Stuffed with Everything Good

I realize I'm more than a little behind on posting recipes when I haven't even posted what I made for Thanksgiving! This was a resounding success for a simple Thanksgiving for two. The presentation is so elegantly rustic as well.

One year ago: Pickled Cabbage
Two years ago: Spicy Red Beef Curry
Three years ago: Egg Drop

Pumpkin Stuffed with Everything Good (from Around My French Table)

1 pumpkin, ~3 lbs
1/4 lb stale bread, thinly sliced and cut into 1/4" chunks
1/4 lb cheese (Gruyere, Emmenthal, cheddar, or a combo), cut into 1/2" chunks
2 - 4 garlic cloves, coarsely chopped
4 strips bacon, cooked until crisp, drained, and chopped
1/4 cup snipped chives or sliced scallions
1 tbsp minced thyme
1/2 - 2/3 cup heavy cream
pinch freshly grated nutmeg

1. Preheat oven to 350F.
2. Using a sturdy knife, cut a cap out of the pumpkin. Remove seeds and strings from inside of pumpkin. Season with salt and pepper. Place pumpkin in a Dutch oven.
3. Toss bread, cheese, garlic, bacon, and herbs together in a bowl. Pack mix into the pumpkin.
4. Mix cream with nutmeg and a bit of salt and pepper. Pour into pumpkin.
5. Put cap on pumpkin and bake for 2 hours, removing the cap in the last 20 minutes so the stuffing can brown.
6. Slice pumpkin in half or into quarters and serve.

No comments:

Post a Comment