French Fridays with Dorie: Pumpkin Stuffed with Everything Good

Beautiful pumpkin stuffed with a mixture of bread, bacon and cheese. Out-of-this-world amazing!!

stuffed pumpkin

I am a huge fan of stuffed foods; peppers, eggplants, zucchini, and now pumpkin. I had never stuffed a pumpkin before, and now I am glad I did.

The stuffing for this pumpkin was absolutely delicious; stale bread, bacon, garlic, mozzarella and gruyere cheese, cream … mmm mmm mmm! Pumpkin Stuffed with Everything Good is a recipe that must be added to your pumpkin recipes collection.

stuffing

I just wish I had stuffed a bigger pumpkin – we could’ve used some more of this deliciousness, no doubt about that. 

If you are using a bigger pumpkin, make sure to make more stuffing. Just for reference, a 3-pound pumpkin should be enough for 4, unless you are my husband and I, then it should be enough for 2. 😀

The participants of French Fridays with Dorie encourage you to get the book, Around My French Table, and join our club!

stuffed pumpkin

ENJOY!

French Fridays with Dorie: Pumpkin Stuffed with Everything Good
 
Prep time
Cook time
Total time
 
Beautiful pumpkin stuffed with a mixture of bread, bacon and cheese.
Serves: Serves 4
Ingredients
  • 1 whole 3-pound pumpkin
  • salt and fresh ground pepper, to taste
  • ¼ pound day-old bread, cut into ½-inch chunks
  • ¼-pound Gruyere or Cheddar Cheese, cut into ½-inch chunks
  • 4 garlic cloves, chopped
  • 4 strips bacon, cooked to a desired crisp and chopped
  • 1 tablespoon fresh thyme
  • ½-cup heavy cream
  • pinch of nutmeg
  • salt and fresh ground pepper
Instructions
  1. Preheat oven to 350.
  2. Line a baking sheet with parchment paper; set aside.
  3. Using a knife, cut the top cap off the pumpkin.
  4. Clean out the seeds and strings inside the pumpkin.
  5. Season the inside with salt and fresh ground pepper and transfer the pumpkin to the previously prepared baking sheet.
  6. In a separate bowl, combine the bread, cheese, garlic, bacon and thyme; toss to combine.
  7. Stuff the cheese mixture inside the prepared pumpkin.
  8. In a mixing bowl, whisk together the heavy cream and nutmeg; whisk until well combined.
  9. Season with a little bit of salt and pepper, and stir.
  10. Pour the heavy cream mixture over the stuffing.
  11. Cover the pumpkin with the cap that you previously cut off and bake for 90 minutes.
  12. Remove the cap off and continue to cook for 20 to 30 minutes, or until pumpkin is tender and the mixture inside the pumpkin is bubbling.
  13. Carefully remove pumpkin from oven and let stand for 20 minutes.
  14. Cut and Serve.
Notes
RECIPE SOURCE: DIETHOOD



Adapted from Around My French Table by Dorie Greenspan

 

Bacon and Cheese Stuffed Pumpkin www.diethood.com

Comments

  1. says

    Ooooh this sounds absolutely delicious, Kate! I’ve have been away for a few months and am glad to come back to this! Can’t wait to look thru all the recipes I’ve missed! Happy New Year to you :) Didn’t comment on your latest post because I am not eligible for the draw, but it looks lovely! Congrats on the great giveaway…

  2. says

    I love this idea, I’ve never had a stuffed pumpkin but I’ve heard it’s incredible, perhaps I should break out of my bubble and give something like this a try, it really looks delicious! Course my kids wouldn’t try it.

  3. says

    The Halloween party I went to last weekend had a version of this and it was, hands down, the best dish there. I’d never seen a stuffed pumpkin before, but I’m absolutely committed to recreating it :) Yours looks delicious as well! PS: I have a holiday giveaway going on right now!

  4. says

    Congrats on the Top 9 today!Your stuffed pumpkin is gorgeous, with all of that bread, bacon, and cheese. I have made stew in a pumpkin, but never stuffing.

  5. says

    This was great fun – I didn’t care if I had to shove everything in to fit – there was no way I was going to miss out on one bit of stuffing.
    Have a great weekend.

  6. says

    I felt the same way, Kate…I was nervous about liking this one…but I wanted MORE when it was gone. Beautiful photos as always :) Have a great weekend, my friend~

  7. says

    I’m still eating leftovers, and loving every bite of it. I love everyone’s variations. Mozzarella sounds good. I feel like I could spend of the year making this one recipe over and over, in different ways. Yours looks great!

  8. says

    Kate….I enjoyed every bite of it…so flavorful with the cheese and bacon and stale bread and everything good in it…aptly titled :) Yours looks good too ! Beautiful pictures which will make yur readers want to make them too :) Great job!

  9. says

    Oh my gosh! This has to be my favorite recipe posted this week. Seriously?! Stale bread, mozzarella, garlic, bacon and Gruyere?! I don’t know if there could be a more delicious combination?! Thanks Kate! I’m definitely making this one – and SOON. :)

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