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Baked pumpkin stuffing
This show-stopping side dish will be the talk of Thanksgiving dinner. A hollowed-out pumpkin stuffed with chorizo, mushrooms and cheese.
YIELDS
3
TO
4
Ingredients
- 1 large baking pumpkin, about 5 lbs, top removed and cavity cleaned
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 1 teaspoon vegetable oil
- 3 fresh chorizo sausages, casings removed
- 1 yellow onion, finely diced
- 2 cups mixed wild mushrooms, roughly chopped
- 1-day old sourdough loaf, cubed and air dried overnight
- 1 1/2 cups Gruyere, grated
- 1 cup parmesan, finely grated
- 1/2 cup pecans, toasted and roughly chopped
- 2 tablespoons fresh sage, finely chopped
- 2 1/2 cups 35% cream
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Directions
- Preheat the oven to 350°F and line a baking sheet with parchment paper or foil.
- Season the inside of the pumpkin with salt and pepper and place on the prepared baking sheet.
- Heat oil in a medium-sized skillet over medium-high heat. Add sausage and stir frequently until cooked through and crisp, about seven to eight minutes. Add onions and continue to sauté until the onions have softened. Add mushrooms, mix well and continue cooking the mixture for another three to four minutes. Remove from heat and add the mixture to a large mixing bowl.
- To the mixture, add cubed bread, one cup of Gruyere (reserve half a cup for the top of the pumpkin), parmesan, pecans and sage. Mix well and transfer stuffing to the prepared pumpkin.
- Add cream to a large measuring cup, season with nutmeg, cinnamon, ginger and cloves, and whisk to combine. Pour the seasoned cream over the stuffing mixture and top with the pumpkin lid. Roast the pumpkin stuffing in the hot oven for an hour.
- After an hour, remove from the oven, discard the lid and sprinkle the top with the remaining half cup of Gruyere. Place back in the oven for an additional 30 minutes.
- Remove from oven and let cool slightly before serving. Enjoy!
