Friday, October 28, 2011

Pumpkin Stuffed with Everything Good - FFwD

 I have been looking forward to making this recipe from Around my French Table all month!  I have had my pumpkin for three weeks, it has been my holiday decoration for my kitchen table.  This was a fun recipe to make and as Dorie states in her recipe you can play around with the ingredients to "stuff" your pumpkin, but I liked what the recipe called for: bread, Gruyere cheese, garlic, bacon, fresh chives, thyme, freshly grated nutmeg, and heavy cream. 
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 You start out by cutting a cap off your pumpkin and clean the inside out,  Then you salt and pepper the inside of your pumpkin.
 Mix all the ingredients for the stuffing.
 Stuff the pumpkin and bake at 350 for 2 hours,
 Mine was done after baking for 1 1/2 hours.
i
Slice a wedge and serve!
 
We all enjoyed this with Mini Prosciutto Wrapped Turkey Meatloaf (I will be posting this tomorrow) and green beans.  It was a great Fall dinner
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Posted by Haden News at 11:52 AM

7 comments:

  1. AdrianaOctober 28, 2011 at 12:19 PM

    Pretty! I love the burnished orange color the pumpkin takes after roasting. That meatloaf sounds scrumptious!

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  2. KathyOctober 28, 2011 at 2:59 PM

    We really enjoyed this one! Loved the taste of the stuffing with everything good in it! Yours looks absolutely delicious! Beautiful photos! Have a nice weekend!

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  3. Cher RockwellOctober 29, 2011 at 5:40 AM

    This was fun to make, wasn't it? The meatloaf sounds like agreat pairing!

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  4. ChristyOctober 29, 2011 at 8:02 AM

    Great photos and good meatloaf pairing. Happy French Friday!

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  5. SherriOctober 30, 2011 at 4:43 PM

    Sounds really good, thanks for sharing! Thanks for stopping by my blog!

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  6. AnonymousOctober 31, 2011 at 8:25 AM

    your dinner sounds fab! : ) Glad you liked this recipe! I chose to use rice and I liked it pretty well!

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  7. tricia s.November 2, 2011 at 4:05 AM

    Awesome and autummy photos !! Nana and I were really looking forward to this one too and it certainly did not disappoint. We were happy with our first tries at the recipe but also anxious to revisit other great combos of "everything good" while it is still pumpkin season.....

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