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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Najooo Khan
[email protected]This stuffed pumpkin is a great way to impress your guests. It's sure to be a hit at any party or gathering.
Analyn Rocha
[email protected]I've never made stuffed pumpkin before, but this recipe was easy to follow and the results were delicious.
Shafiqulislam Sagor
[email protected]This stuffed pumpkin is a must-try for any pumpkin lover. It's flavorful, moist, and perfect for a special occasion.
Nancy William
[email protected]I'm not a big fan of pumpkin, but I loved this stuffed pumpkin! The bacon and Gruyère stuffing was amazing.
Sadiq Sadiq
[email protected]This stuffed pumpkin was a great way to use up leftover pumpkin puree. It was delicious and easy to make.
RADHA KUMARI
[email protected]I would definitely make this stuffed pumpkin again, but I would add some more vegetables to the stuffing.
Maryam Asjad
[email protected]This recipe was a bit too complicated for me, but the stuffed pumpkin turned out delicious.
Phiwokuhle Phiwoo
[email protected]The stuffing was a bit dry for my taste, but the pumpkin was cooked perfectly.
Charles Spiers Sr
[email protected]I've made this stuffed pumpkin several times now and it's always a winner. It's a great dish for a special occasion or a weeknight meal.
Alman Magufuli
[email protected]This recipe was easy to follow and the stuffed pumpkin turned out great! The bacon and Gruyère stuffing was a perfect combination.
Mst.Khadija Khatun
[email protected]I made this stuffed pumpkin for a potluck and it was a huge success! Everyone loved it. The stuffing was delicious and the pumpkin was cooked perfectly.
Blessing Hubby
[email protected]This stuffed pumpkin was a hit at our Thanksgiving dinner! The bacon and Gruyère stuffing was flavorful and moist, and the pumpkin was perfectly cooked. I would definitely make this again.