What a crazy, busy week it has been. Even though this post is late, I simply could not miss making the stuffed pumpkin. I was so glad to have some down time today, and I am very, very glad that I made this recipe.
This is one of the recipes I have been waiting to make ever since I bought Around My French Table. Luckily I had bought the sugar pie pumpkins last Sunday and had all the ingredients, so I didn't have to make a trip to the grocery store this morning. I used Gruyère cheese for the stuffing and added some dino kale that I sautéed in some of the bacon grease before adding to the bread and herb mixture. I baked them for an hour and then removed their tops and let them bake another 20 minutes to brown the stuffing a bit.
The heavy cream makes the stuffing just moist enough without being soggy and the herbs combined with the bacon, bread, and kale is just about the most wonderful flavor when you mix it with the cooked pumpkin. Dorie suggests two different ways to serve this: one is the pull-and-mix where you use a spoon to scoop some of the stuffing and some of the pumpkin out at the same time, and the other is cutting the pumpkin into wedges. I served it the pull-and-mix way and ate that smaller pumpkin all by myself. Yep. All. By. Myself.
Don't forget to visit French Fridays with Dorie to see what creative ideas the other members came up with for this week's recipe. And if you haven't made this yet, you'll want to try it for yourself. It would be fantastic served along with Thanksgiving dinner. You can find the recipe at Epicurious.