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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

The Smashing "Stuffed" Pumpkin(s) Recipe

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This recipe for The Smashing "Stuffed" Pumpkin(s) is from If it gets cold reheat it, 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:
Category:
Ingredients:  
Ingredients:  
1 pie pumpkin
1 Shallot
4 cloves of garlic- crushed
2oz butter
3/4 cup goat milk or heavy cream
4oz melting cheese (cheddar, gouda, monterey jack etc)
3-5 pieces slightly stale or toasted bread
4oz cooked and crumbled bacon
1 Tbsp flour
Nutmeg, salt, and pepper to taste
Directions:
Directions:
Preheat oven at 350º

Cut the top off the pumpkin and clean out. Resist the urge to carve a face on the front.

Cut cheese into 1/4" cubes. Cut bread into 1/2" cubes.
Season inside of pumpkin with salt and pepper liberally.
In a sauce pan, melt butter and add finely diced shallot and sweat until translucent. Add garlic half way through.
Sprinkle flour over shallots stir and toast for 30-60 seconds.
Stir in milk or cream slowly. Bring mixture to simmer.

In a mixing bowl mix cheese, bread, nutmeg and bacon thoroughly. Feel free to add additional herbs and spices.
Stuff bread mixture into pumpkin cavity. Do not pack tightly.
Pour milk/shallot mixture into pumpkin. Cap with pumpkin lid.
Place pumpkin on baking sheet.
Bake for 90-120 minutes or until a parring knife easily pierces pumpkin.
Remove pumpkin lid for last 20 mins of baking.
Rest for at least 10 minutes.

Slice pumpkin into wedges and serve!
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20mins Cook Time 90-120mins

 

 

 

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