From your share:
1 cheese pumpkin
From your kitchen:
Salt and freshly ground pepper
1/4 lb. stale bread thinly sliced and cut into
1/4 lb. Gruyere, Emmenthal, or Cheddar or
a combination cut into ½“chunks
2-4 cloves garlic coarsely chopped
4 slices of bacon, cooked until crisp,
drained, and chopped or even cooked
sausage or ham cubes
1/4 cup snipped fresh chives or scallions
1 T minced fresh thyme
1/3 cup heavy cream
Freshly grated nutmeg
Center a rack in the oven, preheat to 350. Choose your pan (see details in this week’s letter).
Cut a cap out of the pumpkin large enough so that you can work inside the pumpkin. Clear seeds and strings and season with salt and pepper. Place pumpkin in your baking vessel.
Toss bread cheese garlic and herbs together in a bowl and season with salt and pepper. Stuff into pumpkin. Add more as needed. Mix cream with nutmeg and pour over the bread just until moist.
You may not need all of it. It should not be swimming in cream. Put the cap in place and bake for 2 hours. Check after 90 minutes, everything should be bubbling and the pumpkin should be fork tender when tested. Remove the cap and allow the stuffing to brown for the last 20-30 minutes. Serve immediately To serve, either pull pumpkin into the stuffing and mix or spoon a portion of pumpkin with each serving.
From: Epicurious.comShare to Print