Stuffed Pumpkin

By Katherine

Just in time for Thanksgiving, I'm going to share with you one of my favorite discoveries of the last couple of years:  stuffed pumpkin.  The recipe comes from Dorie Greenspan and can be found here or here (I like looking at multiple sources because I love reading all the comments and suggestions).  The recipe is very flexible, but here are the basics:  take a sugar pie or other eating pumpkin, fill it with cubed bread, cheese, garlic, bacon, and herbs, then moisten the mixture with heavy cream, and bake for several hours until the pumpkin is soft and the stuffing is bubbling.  To serve, you scoop some of the soft pumpkin flesh out along with the cheesy stuffing filling, and it all gets mixed together deliciously on your plate.  We've used a variety of breads (including whole-grain and gluten-free), all with good results, and we've swapped crumbled sausage for the bacon, which is also quite tasty. It's a recipe that's begging for experimentation - you could omit meat and make this a beautiful vegetarian main course, and I'm curious to try rice or another grain instead of the bread (but that might require a bit of tinkering/trial and error).  The recipe says it serves 2-4, but we've stretched it to serve 8-10 as part of a larger Thanksgiving spread.  I hope you'll give it a try (and invite me over if you do)!

Is it Thanksgiving yet?

Is it Thanksgiving yet?