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RECIPE: REC: Pumpkin Stuffed With Everything Good. This sounds totally delish!
- Thread starter mariadnoca
- Start date
RECIPE:
Funny you posted this: My sister made this for dinner this evening. . .
She used "Pie Pumpkins" from Trader Joe's; they looked like Sugar Pumpkins, about the size of my two hands opened up and finger tips together to make a sphere.
The beggar pumpkins had a shell so hard, they were almost un-openable because I could not cut through the shell, my sister could not cut through it and my husband had a very difficult time of it!
The filling was good, much like a savory bread pudding but the pumpkin was pretty much flavorless. I recommend skipping the small pumpkins and trying a good Acorn (or Danish) squash as they are tasty and not too sweet or stringy.
Also, if you try this recipe, let the cooked pumpkin/squash set for a least half an hour or longer to let cool so that the flavors will come up and can be tasted. I tried eating mine too soon and it didn't have all that much flavor, but when I tried one of the pumpkins that had set for 45 minutes or so, the filling was still very edibly warm, but tasted absolutely delicious (but the pumpkin was still pretty flavorless. . . ).
She used "Pie Pumpkins" from Trader Joe's; they looked like Sugar Pumpkins, about the size of my two hands opened up and finger tips together to make a sphere.
The beggar pumpkins had a shell so hard, they were almost un-openable because I could not cut through the shell, my sister could not cut through it and my husband had a very difficult time of it!
The filling was good, much like a savory bread pudding but the pumpkin was pretty much flavorless. I recommend skipping the small pumpkins and trying a good Acorn (or Danish) squash as they are tasty and not too sweet or stringy.
Also, if you try this recipe, let the cooked pumpkin/squash set for a least half an hour or longer to let cool so that the flavors will come up and can be tasted. I tried eating mine too soon and it didn't have all that much flavor, but when I tried one of the pumpkins that had set for 45 minutes or so, the filling was still very edibly warm, but tasted absolutely delicious (but the pumpkin was still pretty flavorless. . . ).
richard-in-cincy
Well-known member
Baking in pumpkins is fun. REC Colonial Pumpkin Pudding
There is a recipe for the pudding baked in a pumpkin in the Thomas Jefferson cookbook. I don't have that one available, but this one is very similar.
I also did a soup baked in a pumpkin. The cooked pumpkin was scooped out with the soup. A pumpkin tureen!
http://celticchairde.blogspot.com/2010/10/colonial-style-pumpkin-pudding.html
There is a recipe for the pudding baked in a pumpkin in the Thomas Jefferson cookbook. I don't have that one available, but this one is very similar.
I also did a soup baked in a pumpkin. The cooked pumpkin was scooped out with the soup. A pumpkin tureen!
http://celticchairde.blogspot.com/2010/10/colonial-style-pumpkin-pudding.html
mariadnoca
Moderator
Pumpkins are fun! Pumpkin with Cornbread, Apples and Turkey Sausage with Sauvignon Blanc
Overstuffed Pumpkin with Cornbread, Apples and Turkey Sausage with Sauvignon Blanc
1 (4 to 5 pound) pumpkin
1/4 cup melted butter
Salt and pepper
2 tablespoons olive oil
1 onion, chopped
2 celery ribs, chopped
3 garlic cloves, minced
2 Granny Smith apples, peeled and cubed
1 teaspoon celery seed
1 teaspoon fennel seed
2 oranges, zested
1/4 cup chopped fresh parsley, divided
1/4 cup chopped fresh sage, divided
2 pounds ground turkey sausage
1 cup Sauvignon Blanc wine
1 cup heavy cream
1 (16-ounce) package cornbread stuffing
3 cups chicken broth
2 eggs, beaten
Preheat oven to 350 degrees F.
Cut off the lid of the pumpkin and set it aside. Pull out the seeds
and strings from inside the pumpkin. Brush the inside flesh with
melted butter, season with salt and pepper. Place pumpkin on a
roasting rack set inside a pan; bake for 15 minutes.
In a large skillet, heat oil over moderate heat. Add onion, celery,
garlic, apples, celery seed, and fennel seed. Sprinkle in orange
zest and 2 tablespoons each parsley and sage. Cook, stirring often,
until fragrant, about 3 minutes. Season with salt and pepper. Add
the ground sausage, breaking up the meat with a wooden spoon, and
brown until no longer pink, about 10 minutes. Deglaze the pan with
wine, cook down 2 minutes to evaporate the alcohol. Stir in the
cream, check seasoning.
Scrape the sausage mixture into a large bowl and fold in the
cornbread. Gradually blend in the eggs and chicken broth, until the
stuffing is evenly moistened. Add remaining parsley and sage.
Fill the pumpkin with stuffing, return to the oven, and bake 20 minutes
until the eggs are cooked and the stuffing has a little lift. Serve
stuffing in the pumpkin bowl topped with lid.
Yield: 6 to 8 servings
Overstuffed Pumpkin with Cornbread, Apples and Turkey Sausage with Sauvignon Blanc
1 (4 to 5 pound) pumpkin
1/4 cup melted butter
Salt and pepper
2 tablespoons olive oil
1 onion, chopped
2 celery ribs, chopped
3 garlic cloves, minced
2 Granny Smith apples, peeled and cubed
1 teaspoon celery seed
1 teaspoon fennel seed
2 oranges, zested
1/4 cup chopped fresh parsley, divided
1/4 cup chopped fresh sage, divided
2 pounds ground turkey sausage
1 cup Sauvignon Blanc wine
1 cup heavy cream
1 (16-ounce) package cornbread stuffing
3 cups chicken broth
2 eggs, beaten
Preheat oven to 350 degrees F.
Cut off the lid of the pumpkin and set it aside. Pull out the seeds
and strings from inside the pumpkin. Brush the inside flesh with
melted butter, season with salt and pepper. Place pumpkin on a
roasting rack set inside a pan; bake for 15 minutes.
In a large skillet, heat oil over moderate heat. Add onion, celery,
garlic, apples, celery seed, and fennel seed. Sprinkle in orange
zest and 2 tablespoons each parsley and sage. Cook, stirring often,
until fragrant, about 3 minutes. Season with salt and pepper. Add
the ground sausage, breaking up the meat with a wooden spoon, and
brown until no longer pink, about 10 minutes. Deglaze the pan with
wine, cook down 2 minutes to evaporate the alcohol. Stir in the
cream, check seasoning.
Scrape the sausage mixture into a large bowl and fold in the
cornbread. Gradually blend in the eggs and chicken broth, until the
stuffing is evenly moistened. Add remaining parsley and sage.
Fill the pumpkin with stuffing, return to the oven, and bake 20 minutes
until the eggs are cooked and the stuffing has a little lift. Serve
stuffing in the pumpkin bowl topped with lid.
Yield: 6 to 8 servings
richard-in-cincy
Well-known member
Maria, this is on my to do list. Sounds absolutely wonderful!