Stuffed Pumpkin

Name: Stuffed Pumpkin
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: 8-10 serving(s)
Ingredients: 1 1/2 cups chestnuts; 1/2 cup olive oil; 2 tablespoons olive oil; 1 lb porcini mushroom, trimmed and cut into 1/2 inch pieces (fresh or rehydrated); 1 lb chanterelle mushroom, trimmed and cut into 1/2 inch pieces (fresh or rehydrated); kosher salt & freshly ground black pepper; 1 loaf white bread, cut into 3/4 inch cubes (1 lb Pullman-style bread); 1 lb carrot, peeled and diced; 2 large onions, finely chopped; 8 celery ribs, diced; 1 large sweet potato, peeled and diced; 4 garlic cloves, minced; 2 cups vegetable stock or 2 cups vegetable broth; 4 granny smith apples, peeled cored and diced; 1 tablespoon fresh thyme leave; 1 tablespoon fresh rosemary, minced; 1 tablespoon fresh sage, finely chopped; 1/2 cup fresh parsley, finely chopped; 3 large eggs; 1 cheese pumpkin (10 to 12 lbs)

Submitted by threeovens

"This recipe is meant to serve to your vegetarian guests at Thanksgiving, or elsewhere, to replace stuffing made inside the turkey. It calls for a cheese pumpkin which looks similar, in color, to a butternut squash, but is flatter and more fleshy than the sugar pumpkin. If it is not available, use whatever you can, but cooking time will need to be adjusted, so begin checking for doneness after 1 hour and 15 minutes. Adapted from "A Year of Celebrations" by Martha Stewart."

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Ready In:: 2hrs 45mins
Ingredients:: 20
Serves:: 8-10

ingredients

1 ¹⁄₂ cups chestnuts
¹⁄₂ cup olive oil
2 tablespoons olive oil
1 lb porcini mushroom, trimmed and cut into 1/2 inch pieces (fresh or rehydrated)
1 lb chanterelle mushroom, trimmed and cut into 1/2 inch pieces (fresh or rehydrated)
kosher salt & freshly ground black pepper
1 loaf white bread, cut into 3/4 inch cubes (1 lb Pullman-style bread)
1 lb carrot, peeled and diced
2 large onions, finely chopped
8 celery ribs, diced
1 large sweet potato, peeled and diced
4 garlic cloves, minced
2 cups vegetable stock or 2 cups vegetable broth
4 granny smith apples, peeled cored and diced
1 tablespoon fresh thyme leave
1 tablespoon fresh rosemary, minced
1 tablespoon fresh sage, finely chopped
¹⁄₂ cup fresh parsley, finely chopped
3 large eggs
1 cheese pumpkin (10 to 12 lbs)

directions

Cut a slit in each chestnut, then cook in a pot of boiling water for 20 minutes; drain and once cool enough to handle, peel off and discard shells and inner brown skins.
Heat 3 tablespoons oil in a large skillet over medium high heat; saute chestnuts, stirring occasionally, until they begin to turn brown; remove with a slotted spoon to a plate and set aside.
Add mushrooms to skillet and saute, stirring occasionally, until they release their juices and start to turn golden, about 15 minutes; reduce heat to medium high.
Transfer mushrooms to a large bowl and season with salt; add bread crurmbs to the bowl and toss.
Heat another 3 tablespoons of oil in the skillet, stir in carrots, onions, celery, sweet potato, and garlic; season with salt and pepper.
Cook, stirring occasionally, until vegetables begin to turn brown, about 10 minutes.
Pour in stock and simmer until vegetables are tender, about 5 minutes more.
Transfer to the bowl with the bread and mushrooms; add the chestnuts.
Add apples, herbs, and another 3 tablespoons of olive oil; toss well to combine.
Season with salt and pepper, then mix in the eggs.
Preheat oven to 375 degrees F.
Cut off the top of the pumpkin in about a 5 inch diameter circle; set aside.
Scrape out seeds and stringy flesh and discard; rub the inside of the pumpkin with 1 tablespoon olive oil, salt and pepper.
Spoon in stuffing, replace top, and bake on a rimmed baking sheet until tender (use a skewer to test), 1 1/2 to 2 hours (do not overcook or the sides may split).
To serve, use a large spoon and scoop out stuffing with some of the pumpkin flesh.

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RECIPE SUBMITTED BY

LucyS-D

Brentwood, 72

We may live without poetry, music and art;   We may live without conscience and live without heart; We may live without friends; we may live without books, But civilized man cannot live without cooks.   He may live without books -- what is knowledge but grieving? He may live without hope-- what is hope but deceiving? He may live without love -- what is passion but pining? But where is the man that can live without dining? -- Owen Meredith     I'm an all-American original, having lived in Hawaii, New York, Texas, South Carolina, and Miami.  I also served 7 years in the US Army.  My husband is from Bogota, Colombia and has also lived in the former Soviet Union.  But now we are both in NY.   Tomasi enjoyes a bath! <a href=http://s845.photobucket.com/albums/ab15/luseaann/?action=view&current=tomas.jpg target=_blank><img src=http://i845.photobucket.com/albums/ab15/luseaann/tomas.jpg border=0 alt=Photobucket /></a>   Some of my recipes: <object width=480 height=360 data=http://w845.photobucket.com/pbwidget.swf?pbwurl=http://w845.photobucket.com/albums/ab15/luseaann/12cdcf0a.pbw type=application/x-shockwave-flash> <param name=data value=http://w845.photobucket.com/pbwidget.swf?pbwurl=http://w845.photobucket.com/albums/ab15/luseaann/12cdcf0a.pbw /> <param name=src value=http://w845.photobucket.com/pbwidget.swf?pbwurl=http://w845.photobucket.com/albums/ab15/luseaann/12cdcf0a.pbw /> <param name=wmode value=transparent /> </object> <a href=http://photobucket.com/slideshows target=_blank><img src=http://pic.photobucket.com/slideshows/btn.gif alt=/ /></a><a href=http://s845.photobucket.com/albums/ab15/luseaann/?action=view?t=12cdcf0a.pbw target=_blank><img src=http://pic.photobucket.com/slideshows/btn_viewallimages.gif alt=/ /></a>     I also have the genealogy bug!  I've been tracing my roots for at least 10 years.  One branch came to America just after the Mayflower in the early 1600s.  Others came in the early 1700s, late 1890s.  So, my American roots run pretty deep and I am deeply patriotic.  Just wish someone had thought to same me some land!

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