PUMPKIN STUFFED WITH EVERYTHING GOOD NOVEMBER 04, 201011:20 AM

PUMPKIN STUFFED WITH EVERYTHING GOOD NOVEMBER 04, 201011:20 AM image

Categories Cheese Nut Side Bake Thanksgiving Vegetarian Wheat/Gluten-Free Stuffing/Dressing Apple Bacon

Yield 6

Number Of Ingredients 12

Ingredients

1 pumpkin, about 3 pounds
Salt and freshly ground pepper
2 cups of cooked rice
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
Chunks of apple
Walnuts

Steps:

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 or baking sheet. 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. 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. Toss the rice, cheese, garlic, bacon, herbs apple, and walnuts together in a bowl. Toss the bread, cheese, garlic, bacon, and herbs together in a bowl and pack the mix into the pumpkin. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. 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. 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.