STUFFED PUMPKIN (WITH BACON GRUYERE STUFFING)
PERFECT Thanksgiving side dish; looks gorgeous on the table and is a seasonal decoration in itself!! Adapted from "Around the French Table" by Dorie Greenspan
Provided by Raquel Grinnell
Categories Pumpkin
Time 1h50m
Yield 1 pumpkin, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Place a rack in the center of the oven and preheat to 350°F Line a baking sheet with a silicone baking mat or parchment paper (see last step for stovetop instructions). Using a very sturdy knife, cut a cap out of the top of the pumpkin (like a Halloween jack-o'-lantern) by working your knife around the top in a circle at a 45 degree angle. Cut out a large enough cap to make it easy to work inside the pumpkin. Remove the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper and put it on the baking sheet.
- In a large bowl, toss the bread, cheese, garlic, bacon and herbs together. Season with salt and pepper to taste and pack the mixture into the pumpkin. The pumpkin should be well filled (you might have a little too much filling or you might need to add to it). In a small bowl, stir the cream and the nutmeg together, seasoning the mixture with salt and pepper, then pour it into the pumpkin (again, you might have too much or too little--the ingredients should not swim in cream but they should be nicely moistened).
- Put the cap in place and bake the pumpkin for 90 minutes. Remove the cap and return to the oven for another 20 to 30 minutes, until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Remove the pumpkin very carefully (it will be heavy, hot and wobbly) and place it on the table or transfer it to a platter. To serve, either spoon out portions of the filling and pumpkin meat, or dig into the pumpkin meat with a large spoon and mix it into the filling before spooning out portions.
- You may also cook the pumpkin in a large Dutch oven and bring it directly to the table for serving.
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Ann waithera
[email protected]This is one of my favorite stuffed pumpkin recipes.
Khalid Kasim
[email protected]I would highly recommend this recipe to anyone who loves pumpkin.
Jay Mielkei
[email protected]This is a delicious and festive dish that is perfect for the holidays.
Jeff Madrak
[email protected]This recipe is a great way to impress your friends and family.
S gaming
[email protected]I love the combination of bacon and Gruyère in this stuffing.
TOXIC MASUM
[email protected]This recipe is a great way to use up leftover pumpkin.
Aziman Zainin
[email protected]This was the perfect dish to serve at my fall dinner party.
Iftikhar Chaudri
[email protected]I'm definitely going to try this recipe next time I have guests over.
Rajendra Angbuhang
[email protected]This recipe is a keeper!
Janice Daffron
[email protected]This is a great recipe for a special occasion.
Holly Smith
[email protected]I would definitely make this again!
Khalid Awan
[email protected]This recipe was a bit too complicated for me, but the finished product was delicious.
Maya Stray
[email protected]The stuffing was a little dry for my taste, but overall this was a good recipe.
Rupon Khan
[email protected]This was my first time making stuffed pumpkin, and it turned out great! The recipe was easy to follow, and the dish was a big hit with my family.
Asif Apon
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of pumpkin, but I'm so glad I did! The stuffing was amazing, and the pumpkin was actually really delicious.
Zainab Omoyeni
[email protected]I've made this stuffed pumpkin recipe twice now, and it's always a crowd-pleaser. The stuffing is so flavorful, and the pumpkin is a beautiful presentation.
Daniel Hilton
[email protected]This stuffed pumpkin was a hit at our Thanksgiving dinner! The bacon-Gruyère stuffing was perfectly savory and rich, and the pumpkin was cooked to perfection.