Thursday, November 11, 2010

Positively Perfect Pumpkin Repast

If you have a pie pumpkin from the fall harvest, have I got a recipe for you! This is SO good that, if you don't have one, you might want to track one (or several) down while there's still a chance to find them.

The recipe is "Pumpkin Stuffed with Everything Good" from Dorie Greenspan. The recipe is from her new cookbook, Around My French Table. I heard the recipe earlier this week in an interview with Dorie on NPR radio.

I took a photo of my little pumpkins after I'd emptied the insides but before they were stuffed and baked.
 I included the garlic in the photo to give you an idea of the size of the pumpkins. The one on the right was 2 lbs. and the one on the left was nearly 1 3/4 lbs. They were the last two left at the market so I had to use them in place of the 3 lb. pumpkin listed in the recipe ingredients.

 I saved the seeds and here they are, bathing in the brine so I can roast them tomorrow - yummy weekend treats!

So here's the recipe. I used a sage sausage as the meat in the recipe. I browned it before adding it to the stuffing. My cheese was a smoked Gruyere and I added some chopped pecans that I had oven roasted earlier in the day. I forgot to take photos after the pumpkins had finished baking but they looked just like this one that was prepared by Dorie Greenspan. My stuffing did go all the way to the top of the pumpkin. I baked them on a Silpat lined cookie sheet and was able to move both of them to a large platter for the table presentation. I served them by cutting each pumpkin in half and plating the halves. It turned out that 1/3 of a pumpkin would have been a very good portion size. I would guess 1/4 of a 3 lb. pumpkin would do the trick. I'll be having leftovers for my office lunch tomorrow.

With no further ado, here is Dorie's wonderful recipe:

Pumpkin Stuffed With Everything Good
Makes 2 very generous servings
  • 1 pumpkin, about 3 pounds
  • Salt and freshly ground pepper
  • 1/4 pound stale bread, thinly sliced and cut into 1/2-inch chunks
  • 1/4 pound cheese, such as Gruyere, Emmenthal, cheddar, or a combination, cut into 1/2-inch chunks
  • 2–4 garlic cloves (to taste), split, germ removed, and coarsely chopped
  • 4 strips bacon, cooked until crisp, drained, and chopped
  • About 1/4 cup snipped fresh chives or sliced scallions
  • 1 tablespoon minced fresh thyme
  • About 1/3 cup heavy cream
  • Pinch of freshly grated nutmeg
Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that's just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you'll have to serve it from the pot — which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn't so easy. However, since I love the way the unencumbered pumpkin looks in the center of the table, I've always taken my chances with the baked-on-a-sheet method, and so far, I've been lucky.

Using a very sturdy knife — and caution — cut a cap out of the top of the pumpkin (think Halloween jack-o'-lantern). It's easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. 

Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot. Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper — you probably have enough salt from the bacon and cheese, but taste to be sure — and pack the mix into the pumpkin. The pumpkin should be well filled — you might have a little too much filling, or you might need to add to it. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little — you don't want the ingredients to swim in cream, but you do want them nicely moistened. (But it's hard to go wrong here.)

Put the cap in place and bake the pumpkin for about 2 hours — check after 90 minutes — or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.
When the pumpkin is ready, carefully, very carefully — it's heavy, hot, and wobbly — bring it to the table or transfer it to a platter that you'll bring to the table.

You have choices: you can cut wedges of the pumpkin and filling; you can spoon out portions of the filling, making sure to get a generous amount of pumpkin into the spoonful; or you can dig into the pumpkin with a big spoon, pull the pumpkin meat into the filling, and then mix everything up. I'm a fan of the pull-and-mix option. Served in hearty portions followed by a salad, the pumpkin is a perfect cold-weather main course; served in generous spoonfuls or wedges, it's just right alongside the Thanksgiving turkey.

It's really best to eat this as soon as it's ready. However, if you've got leftovers, you can scoop them out of the pumpkin, mix them up, cover, and chill them; reheat them the next day.

Greenspan's Stuffing Ideas
There are many ways to vary this arts-and-crafts project. Instead of bread, I've filled the pumpkin with cooked rice — when it's baked, it's almost risotto-like. And, with either bread or rice, on different occasions I've added cooked spinach, kale, chard, or peas (the peas came straight from the freezer). I've made it without bacon, and I've also made and loved, loved, loved it with cooked sausage meat; cubes of ham are another good idea. Nuts are a great addition, as are chunks of apple or pear or pieces of chestnut.

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