JanOrange Ricotta Bread 28 days ago
im happy to get some fun projects and recipes.
Lynda BurkeItalian Mac And Cheese 1 month ago
Please  email the Italian mac and cheese  recipe.
laura anastasio mooreTomato Avocado Salad 1 month ago
this looks delicious! I am all about healthy livin...
JuneMaple Pecan Bars 2 months ago
Thinking of making this.  Recipe doesn't say what ...
Louise GetzHomemade Onion Rings in Air Fryer 2 months ago
TamiCaribbean Spiced Rum Cake 2 months ago
Sounds divine
CynthiaHarry Potter Pumpkin Juice 3 months ago
great recipes
You will get severe gas if you don't introduce sun...
Margaret WagnerFirecracker Salmon 3 months ago
Firecracker salmon

Stuffed Pumpkins

Blossom Lady
Nov 08, 2022 12:14 AM
Stuffed Pumpkins

Mini pumpkins are the perfect vessel for savory stuffing. These stuffed pumpkins make a fabulous side dish, and with sourdough bread, Gruyère cheese, cream, and eggs, they're hearty enough to stand on their own. Apples and optional dried cranberries perfectly complement the Gruyère, along with tender sautéed vegetables and herbs.

The recipe is versatile as well. Feel free to add chopped toasted nuts to the mixture for a bit of crunch, or if you prefer a non-vegetarian dish, add a few ounces of diced sautéed pancetta or bacon, or cooked sausage to the filling. Sautéed mushrooms are another excellent choice. Or choose another stuffing, such as cornbread sausage or this Middle Eastern-style stuffing. Instead of bread stuffing, try a stuffing made with rice or quinoa. The filling doesn't have to be savory, either. Instead of salt and pepper, season the pumpkins with cinnamon sugar, bake them until they are fork-tender, then fill them with fried apples or creamy pudding. Roasted pumpkins also make terrific soup bowls.


1 loaf sourdough bread, about 1 pound

8 to 12 miniature pumpkins

2 teaspoons olive oil

1 1/2 teaspoons Diamond kosher salt, more as needed for seasoning the pumpkins

1/2 teaspoon freshly ground black pepper, more as needed for seasoning the pumpkins

3 ounces (6 tablespoons) unsalted butter

1 1/2 cups diced onion

1 cup diced celery

2 medium tart apples, such as Granny Smith, peeled and diced

3 cloves garlic, minced

1/4 cup coarsely chopped fresh sage

2 tablespoons coarsely chopped fresh thyme leaves

1 tablespoon finely chopped fresh rosemary

1 cup heavy cream

1 1/2 cups vegetable broth, more as needed

3 large eggs, beaten

8 ounces Gruyère cheese, grated

1 cup dried cranberries, optional

Add to bookmarks
Assign tags
No comments