Best Stuffed Pumpkins With Herbs And Bread Crumbs Recipes

STUFFED PUMPKINS WITH HERBS AND BREAD CRUMBS

Stuffed Pumpkins with Herbs and Bread Crumbs image

Great for a holiday treat! This is made with miniature pumpkins, but could also be made with one larger pumpkin. Enjoy!

Provided by Sharon123

Categories Christmas

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 miniature pumpkin (about 4 to 5 inches in diameter)
2 cups cubed rye bread or 2 cups whole wheat bread
1/2 cup thinly sliced carrot
1 cup diced onion
1/2 cup vegetable stock
1/2 cup diced celery
1 teaspoon dried marjoram
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon fresh ground black pepper
1/4 cup minced fresh parsley
1 teaspoon virgin olive oil or 1 teaspoon apple juice

Steps:

Preheat the oven to 325*.
Cut off pumpkin tops and set aside.
Scoop out the seeds and membranes.
Place the pumpkin shells on a large baking sheet.
In a medium bowl, combine the remaining ingredients.
Pack the stuffing tightly into the pumpkin cavities.
Cover with the reserved tops.
Bake until the pumpkin shells are tender, about 45 minutes.
Serve hot.

Nutrition Facts : Calories 37.4, Fat 1.3, SaturatedFat 0.2, Sodium 23.2, Carbohydrate 6.4, Fiber 1.5, Sugar 2.6, Protein 0.8

SAVORY STUFFED PUMPKIN

Savory Stuffed Pumpkin image

"As soon as pumpkins are available in October, I stock up on them for making this special dish," pens Patricia Sacheck from her family's ranch outside Wasilla, Alaska. "The beefy mixture is filling and tastes good the next day - that is, if there are any leftovers!"

Provided by Taste of Home

Categories Dinner

Time 2h

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1-1/2 pounds ground beef
1 medium onion, chopped
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 jar (4-1/2 ounces) sliced mushrooms
3 tablespoons soy sauce
2 tablespoons brown sugar
1-1/2 cups cooked rice
1 can (8 ounces) sliced water chestnuts, drained
1 large pumpkin (8 to 9 pounds)
Canola oil

Steps:

Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the soup, mushrooms, soy sauce and brown sugar. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in the rice and water chestnuts. , Wash pumpkin; cut a 6-in. circle around stem. Remove top and set aside. Discard seeds and loose fibers from the inside. Spoon beef mixture into pumpkin; replace top. , Place in a greased 15x10x1-in. baking pan. Rub oil over outside of pumpkin. Bake, uncovered, until pumpkin is tender, 1-1/2 hours. Scoop out some pumpkin with each serving of beef mixture.

Nutrition Facts : Calories 435 calories, Fat 13g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 982mg sodium, Carbohydrate 55g carbohydrate (13g sugars, Fiber 5g fiber), Protein 28g protein.

PUMPKIN STUFFED WITH EVERYTHING GOOD

Pumpkin Stuffed with Everything Good image

The name says it all: this pumpkin is filled with the savory goodness of bacon, cheese, and bread; it makes a hearty main course or side dish. The recipe comes from "Around My French Table," by Dorie Greenspan.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 10

Ingredients

1 (3-pound) pumpkin
Coarse salt and freshly ground pepper
1/4 pound stale bread, thinly sliced and cut into 1/2-inch cubes
1/4 pound Gruyere, Emmenthal, or cheddar cheese (or a mix of all three), cut into 1/2-inch cubes
2 to 3 cloves garlic, split, germ removed, and coarsely chopped
4 slices bacon, cooked until crisp, drained, and chopped
1/4 cup chopped fresh chives or sliced scallions
1 tablespoon minced fresh thyme
1/2 cup heavy cream
Pinch of freshly grated nutmeg

Steps:

Preheat oven to 350 degrees with a rack set in the center of the oven. Line a baking sheet with a nonstick baking mat or use a Dutch oven that is slightly larger in diameter than your pumpkin (in which case, you will need to serve your pumpkin from the Dutch oven, as it may stick, but it will keep its shape better this way).
Using a sharp, sturdy knife, cut off top of pumpkin, working around the top with the knife inserted at a 45-degree angle to cut off enough to make it easy to work inside the pumpkin; reserve top. Remove seeds and strings from cap and pumpkin. Season inside of pumpkin generously with salt and pepper. Place on prepared baking sheet or in Dutch oven; set aside.
In a large bowl, toss together bread, cheese, garlic, bacon, chives, and thyme until well combined. Pack into pumpkin; it should be well filled but not overstuffed. You may need to add some bread and cheese or some of the filling may not be necessary to use. In a small bowl, stir cream and nutmeg to combine. Pour over filling; filling should be moist but not swimming in cream -- you may need to use more or less accordingly.
Place top on pumpkin and transfer to oven; cook until filling is bubbling and pumpkin flesh is tender, about 1 hour and 30 minutes. Remove top and continue baking until liquid is slightly evaporated and top of filling is browned, 20 to 30 minutes more.
Carefully transfer pumpkin to a serving platter (or serve in Dutch oven, if using) and serve.