Tomato Relish
Jonathan Reynolds
34 ratings with an average rating of 5 out of 5 stars
34
10 minutes
Baby Stuffed Pumpkins
- Total Time
- 1 hour 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- 8small sweet pumpkins
- Fine sea salt and freshly ground white pepper to taste
- 4tablespoons unsalted butter
- 2tablespoons canola oil
- 3slices good quality white bread, crusts removed
- ⅔cup milk
- 2Italian sausage links, casings removed, finely chopped
- 1turkey liver, trimmed and finely chopped
- 1large egg, lightly beaten
- ½teaspoon minced garlic
- 1tablespoon minced shallot
- 1tablespoon chopped parsley
Preparation
- Step 1
Preheat oven to 350 degrees. Cut the top off each pumpkin in a zigzag pattern. Scrape out the seeds with a teaspoon. Season with salt and pepper. Place ½ tablespoon of butter in each pumpkin. Rub the outsides and lids with the oil and season with salt and pepper. Place the lid on each, but slightly ajar. Place in a baking pan and pour in ½ cup water. Roast 20 to 25 minutes, until the pumpkins are slightly softened. Set aside to cool to room temperature.
- Step 2
Meanwhile, cut the bread into ½-inch cubes and place in a bowl. Add the milk and let stand until the bread absorbs most of it. Squeeze the bread lightly and pour off excess milk. (Bread should be moist.) Add remaining ingredients and stir well. Season with salt and pepper.
- Step 3
Divide the stuffing evenly among the pumpkins. Replace the lids. Add additional water if pan is dry. Roast 40 to 50 minutes, or until the stuffing is cooked through and pumpkin is tender. Test by inserting a paring knife into the center of the stuffing for 5 seconds. (The knife will come out warm when the stuffing is cooked.) Let stand 5 minutes before serving.
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