Giving Thanks Without the Bird: Pumpkin Stuffed With Everything Good

Traditions are meant to be broken. Turkey, green beans and pumpkin pie are sooo last year, or shall we say, more like the last 400 years! Besides, I eat turkey all year long, and not just in deli sammies either. Turkey tenderloin on the grill is a summertime favorite and — news flash, people — you can roast a turkey any time of the year. Just turn on the oven! But those super cute little pie pumpkins are only available in the fall, so take advantage of them while you can.
This stuffed pumpkin recipe (yep, I’m still obsessed with the pumpkin!) is hearty enough for a vegetarian entrée, or serve with the bird if you simply must stay the course. Dorie Greenspan’s, Pumpkin Stuffed With Everything Good, is an amazing recipe that will evolve each time you make it. Play around with the ingredients until it becomes your own family tradition.

Pumpkin Stuffed With Everything Good Recipe

Cut a cap out of the top of a 3-pound pie pumpkin (just like you are making a Jack-o-Lantern), scrape out the seeds and string. Generously season the inside of the pumpkin with salt and pepper. Place on rimmed baking sheet that has been oiled or lined with parchment paper.

You will need ¼ pound of cheese (Gruyere, Emmenthal or white cheddar works well) and ¼ pound of stale bread (something hearty like French or a dense wheat). Cut both the cheese and the bread into ½ inch cubes and toss together with four cloves chopped garlic, one teaspoon dried thyme and ¼ cup chopped scallions. Season to taste.

Pack the mixture into the pumpkin — it should be quite full.

Pour 1/3 cup of heavy cream over the stuffing and add a pinch of nutmeg. Put the cap in place and bake in a 350 degree oven for 1 ½ to 2 hours 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. (Remove the cap during the last few minutes of baking so that the liquid can bake away and the stuffing can brown.)

To serve: Cool slightly and carefully remove the pumpkin to a serving platter and scoop out filling along with a portion of the pumpkin flesh.
One pumpkin will generously serve two as a vegetarian entrée with a side salad. If serving as a side dish, plan on four to five servings per pumpkin.

Pumpkin Stuffed With Everything Good Variations

Gluten Free: Use cooked Arborio rice, instead of bread for a risotto like dish.
More Veggies: Add cooked kale, spinach or chard to the stuffing. Or toss in a handful of frozen peas.
Meat Lovers: Cook and crumble four slices of thick sliced bacon to the stuffing. Or dice up some smoked ham or cooked sausage.
Creative Types: Add chunks of apple, pear or pieces of chestnuts for a holiday vibe.
Vegetarian or not, let us know how your version of Pumpkin Stuffed With Everything Good turned out.  —Karen