Best 2 Stuffed Pumpkin With Bacon Gruyere Stuffing Recipes

Indulge in a delectable culinary journey with our carefully curated collection of stuffed pumpkin recipes. Embark on a sensory adventure as you explore the diverse flavors and textures of these savory dishes. From the classic combination of bacon and Gruyère cheese to the tantalizing fusion of Mexican spices and tender chicken, each recipe promises a unique gustatory experience. Whether you seek a hearty main course or an impressive centerpiece for your next gathering, our stuffed pumpkin creations will leave you and your guests craving for more. Dive into a world of culinary delight and discover the perfect stuffed pumpkin recipe to suit your palate and occasion.

Check out the recipes below so you can choose the best recipe for yourself!

STUFFED PUMPKIN (WITH BACON GRUYERE STUFFING)

Stuffed Pumpkin (With Bacon Gruyere Stuffing) image

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

Ingredients

1 pumpkin, 2 . 5 to 3 pounds (preferably a sugar pumpkin)
salt & freshly ground black pepper
1/4 lb bread, stale and cut into half-inch
fresh garlic clove, chopped (2-4 or to taste)
1/4 lb gruyere cheese, cut into half-inch pieces (can also be Emmenthal, cheddar or a combination of all)
4 slices bacon, cooked until crisp, drained and chopped
1/4 cup chives (fresh is best, not dried!!) or 1/4 cup scallion, chopped (fresh is best, not dried!!)
1 tablespoon fresh thyme, minced
1/3 cup heavy cream
1 pinch of freshly grated nutmeg

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.

PUMPKIN STUFFED WITH EVERYTHING GOOD

Pumpkin Stuffed with Everything Good image

The name says it all: this pumpkin is filled with the savory goodness of bacon, cheese, and bread; it makes a hearty main course or side dish. The recipe comes from "Around My French Table," by Dorie Greenspan.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 10

Ingredients

1 (3-pound) pumpkin
Coarse salt and freshly ground pepper
1/4 pound stale bread, thinly sliced and cut into 1/2-inch cubes
1/4 pound Gruyere, Emmenthal, or cheddar cheese (or a mix of all three), cut into 1/2-inch cubes
2 to 3 cloves garlic, split, germ removed, and coarsely chopped
4 slices bacon, cooked until crisp, drained, and chopped
1/4 cup chopped fresh chives or sliced scallions
1 tablespoon minced fresh thyme
1/2 cup heavy cream
Pinch of freshly grated nutmeg

Steps:

Preheat oven to 350 degrees with a rack set in the center of the oven. Line a baking sheet with a nonstick baking mat or use a Dutch oven that is slightly larger in diameter than your pumpkin (in which case, you will need to serve your pumpkin from the Dutch oven, as it may stick, but it will keep its shape better this way).
Using a sharp, sturdy knife, cut off top of pumpkin, working around the top with the knife inserted at a 45-degree angle to cut off enough to make it easy to work inside the pumpkin; reserve top. Remove seeds and strings from cap and pumpkin. Season inside of pumpkin generously with salt and pepper. Place on prepared baking sheet or in Dutch oven; set aside.
In a large bowl, toss together bread, cheese, garlic, bacon, chives, and thyme until well combined. Pack into pumpkin; it should be well filled but not overstuffed. You may need to add some bread and cheese or some of the filling may not be necessary to use. In a small bowl, stir cream and nutmeg to combine. Pour over filling; filling should be moist but not swimming in cream -- you may need to use more or less accordingly.
Place top on pumpkin and transfer to oven; cook until filling is bubbling and pumpkin flesh is tender, about 1 hour and 30 minutes. Remove top and continue baking until liquid is slightly evaporated and top of filling is browned, 20 to 30 minutes more.
Carefully transfer pumpkin to a serving platter (or serve in Dutch oven, if using) and serve.

Tips:

Choose the right pumpkin: Select a small to medium-sized pumpkin with a firm, deep-colored rind. Avoid pumpkins with blemishes or soft spots.
Roast the pumpkin in advance: Roasting the pumpkin ahead of time allows it to cool and makes it easier to handle. You can roast the pumpkin up to 3 days in advance and store it in the refrigerator.
Cook the stuffing thoroughly: Make sure the stuffing is cooked through before stuffing the pumpkin. You can check the internal temperature of the stuffing with a meat thermometer; it should reach 165°F (74°C).
Don't overstuff the pumpkin: Overstuffing the pumpkin can make it difficult to close and may cause the stuffing to spill out during baking.
Use a variety of vegetables in the stuffing: Using a variety of vegetables in the stuffing adds flavor and texture. Some good options include celery, onions, carrots, mushrooms, and spinach.
Add some herbs and spices to the stuffing: Herbs and spices add flavor to the stuffing. Some good options include sage, thyme, rosemary, garlic powder, and onion powder.
Use a combination of cheeses in the stuffing: Using a combination of cheeses in the stuffing adds flavor and richness. Some good options include cheddar cheese, Gruyère cheese, Parmesan cheese, and cream cheese.
Top the pumpkin with crispy bacon: Topping the pumpkin with crispy bacon adds a delicious smoky flavor and texture.

Conclusion:

Stuffed pumpkin with bacon-Gruyère stuffing is a delicious and impressive dish that is perfect for special occasions. By following the tips above, you can make sure that your stuffed pumpkin turns out perfectly. So next time you're looking for a unique and flavorful dish to serve your guests, give stuffed pumpkin with bacon-Gruyère stuffing a try.