Pumpkin And Pancetta Stuffing Recipes

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PUMPKIN STUFFING



Pumpkin Stuffing image

Provided by Food Network

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

1 cup diced pumpkin (from 1 whole small pumpkin)
3 tablespoons butter
1 1/2 cups diced sweet onions
1 1/2 cups diced celery
1/4 cup finely chopped fresh thyme leaves
1/4 cup finely chopped sage leaves
Salt and cracked black pepper
2 1/2 cups stale cornbread
1 egg, beaten
1/4 cup chicken stock
Parsley sprigs, for garnish

Steps:

  • Preheat the oven to 425 degrees F
  • Cut pumpkin in half, and then cut each half into several pieces. Place the pumpkin on a baking sheet and roast until tender, about 30 minutes. Let cool, peel away skin, and dice. Lower oven temperature to 350 degrees F.
  • In a large skillet, melt 2 tablespoons butter over medium heat. Add onion, celery, thyme, and sage, and saute for 5 minutes or until tender. Season, to taste, with salt and cracked black pepper.
  • Meanwhile, crumble the stale cornbread into a large bowl. Add sauteed vegetables to the corn bread crumbs. Stir in remaining 1 tablespoon butter, beaten egg, and roasted pumpkin and mix well. Then add the chicken stock and mix well.
  • Transfer stuffing into a medium-sized casserole dish. Bake for 45 minutes.
  • To serve, cut stuffing into squares and garnish with a couple sprigs of parsley.

PUMPKIN AND PANCETTA RISOTTO



Pumpkin and Pancetta Risotto image

Provided by Gordon Ramsay

Categories     appetizer

Time 55m

Yield Serves 4 as a first course or

Number Of Ingredients 10

1/3 cup chopped pancetta
2 to 2 1/2 cups light chicken stock
2 large shallots, chopped
1 pound pumpkin flesh, cut into 1/2-inch cubes (about 4 cups)
3 tablespoons olive oil
Scant 1 cup risotto (Carnaroli, Arborio, or Vialone Nano)
1/2 cup dry white wine
2 tablespoons mascarpone
1/4 cup freshly grated Parmesan
Sea salt and freshly ground black pepper

Steps:

  • Heat a dry non-stick frying pan and, when hot, fry the pancetta until browned and crisp. Drain and set aside. Heat the stock to a gentle simmer in a saucepan.
  • In a large saucepan, gently saute the shallots and pumpkin in the oil for about 5 minutes. Stir in the rice and cook for a further 2 minutes to toast the grains. Pour in the wine and cook until reduced right down.
  • Now pour in one-fourth of the stock and stir well. Cook gently until the liquid has been absorbed, then stir in another ladleful of stock. Continue cooking and stirring, gradually adding the stock, until the rice grains are just tender and the risotto is creamy. The whole process should take about 15 minutes.
  • About 2 minutes before the end of cooking, stir in the pancetta, mascarpone, and half the Parmesan. Check the seasoning, then serve in warm bowls, sprinkled with the remaining Parmesan.

CLASSIC STUFFING



Classic Stuffing image

The terms stuffing and dressing are often used interchangeably, but they do have different meanings: Stuffing is cooked inside the bird, dressing on its own. Use this recipe when making our Perfect Roast Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes 12 cups

Number Of Ingredients 11

12 tablespoons unsalted butter
4 onions, (2 pounds), peeled and cut into 1/4-inch dice
16 celery stalks, cut into 1/4-inch dice
10 large fresh sage leaves, chopped, or 2 teaspoons crushed dried sage
6 cups Homemade Chicken Stock, or canned low sodium chicken broth, skimmed of fat
2 stale loaves white bread, (about 36 slices), crust on, cut into 1-inch cubes
2 teaspoons salt
4 teaspoons freshly ground black pepper
3 cups (about 2 bunches) fresh coarsely chopped flat-leaf parsley, leaves
2 cups pecans, toasted and chopped (optional)
2 cups dried cherries (optional)

Steps:

  • Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
  • Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.

PUMPKIN STUFFED WITH EVERYTHING GOOD



Pumpkin Stuffed with Everything Good image

The name says it all: this pumpkin is filled with the savory goodness of bacon, cheese, and bread; it makes a hearty main course or side dish. The recipe comes from "Around My French Table," by Dorie Greenspan.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

1 (3-pound) pumpkin
Coarse salt and freshly ground pepper
1/4 pound stale bread, thinly sliced and cut into 1/2-inch cubes
1/4 pound Gruyere, Emmenthal, or cheddar cheese (or a mix of all three), cut into 1/2-inch cubes
2 to 3 cloves garlic, split, germ removed, and coarsely chopped
4 slices bacon, cooked until crisp, drained, and chopped
1/4 cup chopped fresh chives or sliced scallions
1 tablespoon minced fresh thyme
1/2 cup heavy cream
Pinch of freshly grated nutmeg

Steps:

  • Preheat oven to 350 degrees with a rack set in the center of the oven. Line a baking sheet with a nonstick baking mat or use a Dutch oven that is slightly larger in diameter than your pumpkin (in which case, you will need to serve your pumpkin from the Dutch oven, as it may stick, but it will keep its shape better this way).
  • Using a sharp, sturdy knife, cut off top of pumpkin, working around the top with the knife inserted at a 45-degree angle to cut off enough to make it easy to work inside the pumpkin; reserve top. Remove seeds and strings from cap and pumpkin. Season inside of pumpkin generously with salt and pepper. Place on prepared baking sheet or in Dutch oven; set aside.
  • In a large bowl, toss together bread, cheese, garlic, bacon, chives, and thyme until well combined. Pack into pumpkin; it should be well filled but not overstuffed. You may need to add some bread and cheese or some of the filling may not be necessary to use. In a small bowl, stir cream and nutmeg to combine. Pour over filling; filling should be moist but not swimming in cream -- you may need to use more or less accordingly.
  • Place top on pumpkin and transfer to oven; cook until filling is bubbling and pumpkin flesh is tender, about 1 hour and 30 minutes. Remove top and continue baking until liquid is slightly evaporated and top of filling is browned, 20 to 30 minutes more.
  • Carefully transfer pumpkin to a serving platter (or serve in Dutch oven, if using) and serve.

STUFFED PUMPKIN DINNER



Stuffed Pumpkin Dinner image

This recipe is a great way to use a pumpkin up after scooping out the seeds to bake. It is so delicious and fancy enough to serve to guests.-Christin Holt, Kingsburg, California

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 8 servings.

Number Of Ingredients 13

1 large pumpkin (5-1/2 to 6 pounds)
1 teaspoon salt, divided
1-1/2 pounds ground beef
3/4 cup finely chopped onion
1 small green pepper, chopped
1-1/2 cups cooked rice
1 can (8 ounces) tomato sauce
1/2 cup finely chopped fully cooked ham
2 eggs, beaten
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon pepper
1/2 teaspoon cider vinegar

Steps:

  • Wash pumpkin; cut a 6-in. circle around top stem. Remove top and set aside; discard seeds and loose fibers from inside. Place pumpkin in a large Dutch oven. Fill with boiling water to a depth of 6 in.; add 1/2 teaspoon salt. Cover and simmer for 30 minutes or until the pumpkin is almost tender but holds its shape. Carefully remove and drain well; pat dry. , In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain well. Cool slightly; place in a large bowl. Add rice, tomato sauce, ham, eggs, garlic, oregano, pepper, vinegar and remaining salt. , Place pumpkin in a shallow sturdy baking pan. Firmly pack beef mixture into pumpkin; replace top. Leaving pan uncovered, bake at 350° for 1 hour. Let stand for 10 minutes. Remove the top; if desired, use paper towel to remove excess moisture from top of meat. Slice pumpkin into wedges.

Nutrition Facts : Calories 285 calories, Fat 13g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 595mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.

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