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Pumpkin Stuffed With Everything Good Recipe

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This recipe for Pumpkin Stuffed With Everything Good is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pumpkin, about 3 lbs;
Salt and freshly ground pepper;
1/4 lb stale bread, thinly sliced and cut into 1/2" chunks;
1/4 pound Gruyere cheese or combo Gruyere and cheddar;
2-4 garlic cloves, split, germ removed and coarsely chopped;
4 strips bacon, cooked until crisp, drained and chopped;
1/4 c sliced scallions;
1 tbsp minced fresh thyme;
1/3 c heavy cream, or more as needed;
pinch of freshly grated nutmeg;
Directions:
Directions:
Preheat oven to 350º. Line a baking sheet with foil or parchment paper. Cut a cap out of the top of the pumpkin. Clean out the seeds and strings from the cap and inside of the pumpkin and season the inside well with salt and pepper.

Toss the bread, herbs, cheese, garlic and bacon in a bowl together. Season with pepper. Pack this mixture in to the pumpkin. Stir the cream with the nutmeg and some salt and pepper and pour it in to the pumpkin. Make sure there is enough cream to nicely moisten all of the ingredients without it becoming soupy.

Put the cap in place and bake the pumpkin for about 2 hours. Remove cap about 20 minutes before the end of baking so the stuffing can brown a little. Carefully transfer the pumpkin to a platter. Cut in to slices to serve.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This recipe is from Dorie Greenspan's book, Around My French Table.

 

 

 

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