Best 3 Pumpkin Stuffed With Everything Good Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you searching for the perfect dish to impress your family and friends? Look no further than the classic "pumpkin stuffed with everything good"! This tantalizing dish combines the flavors of sweet pumpkin, savory stuffing, and a variety of delicious ingredients, creating a culinary masterpiece that will leave your taste buds dancing. Whether you're hosting a festive gathering or simply craving a comforting meal, this recipe is sure to satisfy. So get ready to embark on a culinary adventure as we explore the best recipe for "pumpkin stuffed with everything good".

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

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

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.

PUMPKIN STUFFED WITH EVERYTHING GOOD



Pumpkin Stuffed With Everything Good image

I heard an interview on NPR with Dorie Greenspan, the author of a cookbook called "Around My French Table." The author describes this as a great dish that far surpasses the description or list of ingredients. She also says there are a million variation -- use rice instead of bread, add nuts, apples, spinach, etc. The recipe I'm posting here is the one the interviewer absolutely raved about on the program! (I'm subbing vegetarian bacon for the real bacon. Too me the flavor is the same and you don't have all the bad stuff in real bacon.)

Provided by Wish I Could Cook

Categories     One Dish Meal

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 10

3 lbs whole pumpkin
salt and freshly ground pepper
1/4 lb stale bread, thinly sliced and cut into 1/2-inch chunks
1/4 lb cheese, such as Gruyere, Emmenthal, cheddar, or a combination, cut into 1/2-inch chunks
2 -4 garlic cloves, split, germ removed, and coarsely chopped (to taste)
4 slices vegetarian bacon, cooked until crisp, and chopped
1/4 cup snipped fresh chives (green onions) or 1/4 cup sliced scallion (green onions)
1 tablespoon fresh thyme, minced
1/3 cup heavy cream
1 pinch of freshly grated nutmeg

Steps:

  • As written:.
  • Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that's just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you'll have to serve it from the pot - which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn't so easy. However, since I love the way the unencumbered pumpkin looks in the center of the table, I've always taken my chances with the baked-on-a-sheet method, and so far, I've been lucky.
  • Using a very sturdy knife - and caution - cut a cap out of the top of the pumpkin (think Halloween jack-o'-lantern). It's easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away 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 or in the pot. Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper - you probably have enough salt from the bacon and cheese, but taste to be sure - and pack the mix 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. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little - you don't want the ingredients to swim in cream, but you do want them nicely moistened. (But it's hard to go wrong here.).
  • Put the cap in place and bake the pumpkin for about 2 hours - check after 90 minutes - or 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. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.
  • When the pumpkin is ready, carefully, very carefully - it's heavy, hot, and wobbly - bring it to the table or transfer it to a platter that you'll bring to the table.
  • Serving:.
  • You have choices:you can cut wedges of the pumpkin and filling; you can spoon out portions of the filling, making sure to get a generous amount of pumpkin into the spoonful; or you can dig into the pumpkin with a big spoon, pull the pumpkin meat into the filling, and then mix everything up. I'm a fan of the pull-and-mix option. Served in hearty portions followed by a salad, the pumpkin is a perfect cold-weather main course; served in generous spoonfuls or wedges, it's just right alongside the Thanksgiving turkey.
  • Storing:.
  • It's really best to eat this as soon as it's ready. However, if you've got leftovers, you can scoop them out of the pumpkin, mix them up, cover, and chill them; reheat them the next day.
  • Greenspan's Stuffing Ideas:.
  • There are many ways to vary this arts-and-crafts project. Instead of bread, I've filled the pumpkin with cooked rice - when it's baked, it's almost risotto-like. And, with either bread or rice, on different occasions I've added cooked spinach, kale, chard, or peas (the peas came straight from the freezer). I've made it without bacon, and I've also made and loved, loved, loved it with cooked sausage meat; cubes of ham are another good idea. Nuts are a great addition, as are chunks of apple or pear or pieces of chestnut.

PUMPKIN STUFFED WITH EVERYTHING GOOD



Pumpkin Stuffed With Everything Good image

From Around My French Table, got in a recipe exchange. A great fall entree and an impressive addition to a Thanksgiving table!

Provided by sofie-a-toast

Categories     Pumpkin

Time 2h15m

Yield 1 pumpkin

Number Of Ingredients 10

pumpkin
salt & freshly ground black pepper
1/4 lb stale bread, thinly sliced and cut into 1/2-inch chunks
1/4 lb gruyere cheese or 1/4 lb emmenthaler cheese, cut into 1/2-inch chunks
2 -4 garlic cloves, split, germ removed, and coarsely chopped (to taste)
4 slices bacon, cooked until crisp, drained, and chopped
1/4 cup snipped fresh chives or 1/4 cup sliced scallion
1 tablespoon minced fresh thyme
1/3 cup heavy cream
1 pinch of freshly grated nutmeg

Steps:

  • Center a rack in the oven and preheat the oven to 350°F Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that's just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you'll have to serve it from the pot - which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn't so easy. However, since I love the way the unencumbered pumpkin looks in the center of the table, I've always taken my chances with the baked-on-a-sheet method, and so far, I've been lucky.
  • Using a very sturdy knife - and caution - cut a cap out of the top of the pumpkin (think Halloween Jack-o-Lantern). It's easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away 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 or in the pot.
  • Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper - you probably have enough salt from the bacon and cheese, but taste to be sure - and pack the mix 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. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little - you don't want the ingredients to swim in cream, but you do want them nicely moistened. (It's hard to go wrong here.).
  • Put the cap in place and bake the pumpkin for about 2 hours - check after 90 minutes - or 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. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.
  • When the pumpkin is ready, carefully, very carefully - it's heavy, hot, and wobbly - bring it to the table or transfer it to a platter that you'll bring to the table.
  • To serve, you have a choice - you can either spoon out portions of the filling, making sure to get a generous amount of pumpkin into the spoonful, or you can dig into the pumpkin with a big spoon, pull the pumpkin meat into the filling, and then mix everything up. I'm a fan of the pull-and-mix option.

Nutrition Facts : Calories 1206.9, Fat 84.4, SaturatedFat 45.4, Cholesterol 255.3, Sodium 1260.5, Carbohydrate 63.5, Fiber 3.5, Sugar 5.7, Protein 48.8

Tips:

  • Choose the right pumpkin: Look for a sugar pumpkin or pie pumpkin that is about 6 inches in diameter and weighs 3 to 4 pounds. This size will be large enough to hold all of the stuffing, but not so large that it takes too long to cook.
  • Prepare the pumpkin: Cut off the top of the pumpkin and scoop out the seeds and pulp. Be careful not to cut too deeply into the pumpkin, or you will compromise its structural integrity. Rinse the pumpkin inside and out and pat it dry.
  • Roast the pumpkin: Place the pumpkin on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Roast the pumpkin in a preheated oven at 375 degrees Fahrenheit for 1 hour, or until it is tender.
  • Make the stuffing: While the pumpkin is roasting, prepare the stuffing. You can use any type of stuffing you like, but a classic bread stuffing is a good choice. Simply combine cubed bread, vegetables, herbs, and spices in a bowl. You can also add cooked meat or sausage to the stuffing, if desired.
  • Stuff the pumpkin: Once the pumpkin is roasted and the stuffing is prepared, stuff the pumpkin with the stuffing. Be sure to pack the stuffing tightly so that it doesn't fall out when you cut into the pumpkin.
  • Bake the stuffed pumpkin: Place the stuffed pumpkin on a baking sheet and bake it in a preheated oven at 350 degrees Fahrenheit for 30 minutes, or until the stuffing is heated through.
  • Let the pumpkin cool: Once the pumpkin is baked, let it cool for 10 minutes before slicing and serving.

Conclusion:

Pumpkin stuffed with everything good is a delicious and festive dish that is perfect for a fall gathering. With its sweet and savory flavors, this dish is sure to please everyone at the table. So next time you're looking for a unique and impressive dish to serve, give pumpkin stuffed with everything good a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #low-protein     #main-dish     #side-dishes     #vegetables     #french     #european     #dinner-party     #fall     #holiday-event     #vegetarian     #grains     #dietary     #one-dish-meal     #thanksgiving     #low-sodium     #halloween     #seasonal     #low-calorie     #low-carb     #egg-free     #free-of-something     #low-in-something     #pasta-rice-and-grains     #squash     #4-hours-or-less     #pumpkin

Related Topics