Pumpkin Stuffing
This stuffing recipe comes in very handy when one is faced with the ubiquitous carved halloween pumpkin after the celebrations. Not only is this a great accompaniment to meat dishes but it can also be a great vegetarian main course.
Ingredients
- 170g onion (1)
- 1 clove of garlic, peeled
- small bunch of thyme
- small bunch of parsley
- 150g pumpkin
- 80g fresh breadcrumbs
- 1 egg
- 40g pine nuts
- 50g unsalted butter, melted
- ¼ teaspoon grated nutmeg
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serves: 4 - 6
Method
- Heat the oven to 180°c.
- Cut the top and bottom off the pumpkin and peel it completely. Grate the flesh with a hand held grater or the attachment on your food processor.
Finely chop the onion, thyme, parsley and garlic.
- Place all the ingredients into a large mixing bowl, stir it all together and season it with salt & pepper. Pile the stuffing mix into a suitably sized dish.
- Put the dish into the oven and cook it for 45 minutes.
- After the time remove the dish from the oven and let it rest for 5 minutes to let it settle.
- Serve.
Useful Information
Can it be frozen? Yes, for 3 months, at stage 2.
Can it be prepared in advance? No.
Will leftovers be nice? Yes, for 2 days.