Beautiful pumpkin stuffed with a mixture of bread, bacon and cheese. Out-of-this-world amazing!!
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.
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!
French Fridays with Dorie: Pumpkin Stuffed with Everything Good
Beautiful pumpkin stuffed with a mixture of bread, bacon and cheese.
- 1 whole 3-pound pumpkin
- salt and fresh ground pepper, to taste
- 1/4 pound day-old bread, cut into 1/2-inch chunks
- 1/4-pound Gruyere or Cheddar Cheese, cut into 1/2-inch chunks
- 4 garlic cloves, chopped
- 4 strips bacon, cooked to a desired crisp and chopped
- 1 tablespoon fresh thyme
- 1/2-cup heavy cream
- pinch of nutmeg
- salt and fresh ground pepper
- Preheat oven to 350.
- Line a baking sheet with parchment paper; set aside.
- Using a knife, cut the top cap off the pumpkin.
- Clean out the seeds and strings inside the pumpkin.
- Season the inside with salt and fresh ground pepper and transfer the pumpkin to the previously prepared baking sheet.
- In a separate bowl, combine the bread, cheese, garlic, bacon and thyme; toss to combine.
- Stuff the cheese mixture inside the prepared pumpkin.
- In a mixing bowl, whisk together the heavy cream and nutmeg; whisk until well combined.
- Season with a little bit of salt and pepper, and stir.
- Pour the heavy cream mixture over the stuffing.
- Cover the pumpkin with the cap that you previously cut off and bake for 90 minutes.
- 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.
- Carefully remove pumpkin from oven and let stand for 20 minutes.
- Cut and Serve.
RECIPE SOURCE: DIETHOOD
Adapted from Around My French Table by Dorie Greenspan