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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For 1 Or 2 Stuffings Dressings Side Dishes Vegetables American Fall Holiday Event Winter Dietary Christmas Thanksgiving Seasonal Egg Free Free Of Something Squash Number Of Servings 4 Hours Or Less Pumpkin

Stuffed Pumpkin With Bacon Gruyere Stuffing

Perfect thanksgiving side dish; looks gorgeous on the table and is a seasonal decoration in itself!! Adapted from around the french table" by dorie greenspan"

Steps

Place a rack in the center of the oven and preheat to 350f line a baking sheet with a silicone baking mat or parchment paper.
Using a very sturdy knife , cut a cap out of the top of the pumpkin by working your knife around the top in a circle at a 45 degree angle.
Cut out a large enough cap to make it easy to work inside the pumpkin.
Remove the seeds and strings from the cap and from inside the pumpkin.
Season the inside of the pumpkin generously with salt and pepper and put it on the baking sheet.
In a large bowl , toss the bread , cheese , garlic , bacon and herbs together.
Season with salt and pepper to taste and pack the mixture into the pumpkin.
The pumpkin should be well filled.
In a small bowl , stir the cream and the nutmeg together , seasoning the mixture with salt and pepper , then pour it into the pumpkin.
Put the cap in place and bake the pumpkin for 90 minutes.
Remove the cap and return to the oven for another 20 to 30 minutes , until everything inside the pump.

Ingredients

pumpkin, salt & freshly ground black pepper, bread, fresh garlic clove, gruyere cheese, bacon, chives, fresh thyme, heavy cream, nutmeg