Stuffed Pumpkins
Mini pumpkins are the perfect vessel for savory stuffing. These stuffed pumpkins make a fabulous side dish, and with sourdough bread, Gruyère cheese, cream, and eggs, they're hearty enough to stand on their own. Apples and optional dried cranberries perfectly complement the Gruyère, along with tender sautéed vegetables and herbs.
Ingredients
-
1 loaf sourdough bread, about 1 pound
-
8 to 12 miniature pumpkins
-
2 teaspoons olive oil
-
1 1/2 teaspoons Diamond kosher salt, more as needed for seasoning the pumpkins
-
1/2 teaspoon freshly ground black pepper, more as needed for seasoning the pumpkins
-
3 ounces (6 tablespoons) unsalted butter
-
1 1/2 cups diced onion
-
1 cup diced celery
-
2 medium tart apples, such as Granny Smith, peeled and diced
-
3 cloves garlic, minced
-
1/4 cup coarsely chopped fresh sage
-
2 tablespoons coarsely chopped fresh thyme leaves
-
1 tablespoon finely chopped fresh rosemary
-
1 cup heavy cream
-
1 1/2 cups vegetable broth, more as needed
-
3 large eggs, beaten
-
8 ounces Gruyère cheese, grated
-
1 cup dried cranberries, optional
Instructions
- Gather the ingredients. Position a rack in the center of the oven and heat to 250 F.
- Cut or tear the bread into small pieces, then spread them out on a large rimmed baking sheet.
- Bake the bread until dry, 25 to 30 minutes. Transfer the bread pieces to a large bowl and set aside.
- Increase the oven temperature to 400 F. Wipe out the baking sheet and line it with foil.
- Slice about 1/3 off the tops off of the pumpkins; scoop out the seeds and loose fibers.
- Brush the inside of the pumpkins and lids lightly with olive oil and sprinkle generously with salt and pepper.
- Place the lids back on the pumpkins, arrange them on the baking sheet, and bake until slightly tender, 20 to 25 minutes. Transfer the pan to a rack and set it aside.
- Melt the butter in a large skillet over medium heat.
- When the butter is sizzling, add the onions, celery, and apples to the skillet and sauté until the onions are translucent and the apple is just tender, 6 to 8 minutes.
- Add the garlic, sage, thyme, and rosemary and continue to cook for 2 minutes.
- Transfer the vegetable mixture from the skillet to the bowl of dried bread.
- Add the cream and broth to the dried bread mixture; stir to combine, adding more broth as needed to moisten. Add the 1 1/2 teaspoons salt and 1/2 teaspoon pepper; taste and adjust the seasonings as needed.
- Add the beaten egg and mix until blended.
- Fold in the cheese and dried cranberries, if using.
- Mound approximately 1 cup of stuffing in each mini pumpkin.
- Leaning the lids on the mini pumpkins, return them to the oven and decrease the oven temperature to 375 F. Continue to cook until the internal temperature of the stuffing reaches at least 160 F, 30 to 40 minutes.
You might also like
