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Pumpkin Stuffed With Everything Good Recipe

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This recipe for Pumpkin Stuffed With Everything Good is from A Collection of Recipes from Ewing Friends and Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
1 Pumpkin, about 6 pounds
Kosher salt and freshly ground pepper
8 oz stale hearty bread loaf, sliced into 1/2 inch chunks
8 oz sharp cheddar cheese (I used apple smoked cheddar)
8 garlic cloves, minced
12 oz Italian sausage, broken into small chunks and cooked
1 Tbsp minced fresh sage
1 Tbsp minced fresh thyme
1 cup heavy cream
Directions:
Directions:
Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment. Set aside.
Using a sharp and sturdy knife, cut a cap out of the top of the pumpkin. Prep the pumpkin, removing the seeds, as you would a jack-o-lantern pumpkin.
Season the inside well with salt and pepper. Place the pumpkin on the prepared baking sheet.
In a large bowl, toss the bread, cheese, garlic, sausage, and herbs. Drizzle in the cream until the bread is well soaked, but not overly saturated.
Scoop the mixture into the pumpkin and top with the cap.
Bake in preheated oven for 90 minutes. Remove cap, then bake for an additional 30-60 minutes or until a knife easily punctures outside of pumpkin and filling is cooked through.
There can be quite a bit of variation here, so you'll just have to watch it. It's really hard to go wrong though.
Carefully transfer pumpkin to a serving platter. To serve, scoop flesh, pulling it into the middle of the pumpkin to combine with the filling mixture.
Leftovers reheat very well.

 

 

 

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