You may also like
Categories:
sweet pumpkins salt unsalted butter canola oil white bread milk Italian sausage links turkey egg garlic shallot parsley
Viewed: 107 - Published at: 9 years agoIngredients
- 8 small sweet pumpkins
- Fine sea salt and freshly ground white pepper to taste
- 4 tablespoons unsalted butter
- 2 tablespoons canola oil
- 3 slices good quality white bread, crusts removed
- 23 cup milk
- 2 Italian sausage links, casings removed, finely chopped
- 1 turkey liver, trimmed and finely chopped
- 1 large egg, lightly beaten
- 1/2 teaspoon minced garlic
- 1 tablespoon minced shallot
- 1 tablespoon chopped parsley
Method
- 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 1/2 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 1/2 cup water.
- Roast 20 to 25 minutes, until the pumpkins are slightly softened.
- Set aside to cool to room temperature.
- Meanwhile, cut the bread into 1/2-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.
- 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.
