For Thanksgiving:
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Tea & Cookies: Stuffed Pumpkin with Panade: Had to Share
PUMPKIN STUFFED WITH PANADE
This is a very loose recipe, which you'll have to adapt based on how large your pumpkin is. Err on the side of more—if you have extra stuffing you can bake it in a dish and it will be yummy.
For a small (1.5 pound) pumpkin:
One large onion, cut in half and sliced in 1/4 inch slices
Olive oil
Two large cloves garlic, cut in thin slivers
Two large slices of artisanal (crusty) bread, I prefer a flavorful levain/whole wheat, about 2.5 cups
Five leaves of chard,stems removed, cut into thin ribbons
Four ounces grated gruyere cheese (about 1 cup)
Salt and pepper
Chicken or vegetable stock, about 1 cup
Heat the oven to 350°
Film the bottom of a saute pan with olive oil and add the onions. Saute until soft and golden but still firm. Add the garlic and continue to stir on occasion. Once the garlic softens, remove from the heat and place the onions/garlic in a mixing bowl. Wipe the pan clean (make sure there are no bits sticking to the pan), add a little more olive oil, and sauce the chard with a pinch of salt. Once the greens are wilted, remove from heat and add to the mixing bowl.
Cut the bread into small cubes (1/2 inch) and toast on a baking sheet. Add to the mixing bowl, along with the grated cheese. Mix and season with salt and pepper to taste. Add a little bit more salt than you think necessary.
Cut a small circle around the stem of the pumpkin, remove the top, and clean out the pumpkin seeds and stringy innards. Sprinkle the interior with salt.
Stuff the bread/onion/cheese mixture into the middle of the pumpkin, packing it firmly. Warm the chicken or vegetable stock in a small sauce pan (I used a cube of stock dissolved in water, but I made it stronger than I would for soup—less water and more stock cube—so that it had more flavor). Slowly pour the stock into the center of the pumpkin, until you can see it pooling at the top of your stuffing. The stock may be absorbed by the bread, if so, add more stock. Replace the lid and put the pumpkin on a baking sheet, or a skillet, or in a Dutch oven. I put a bit of olive oil on the skillet, to make sure the pumpkin didn't stick.
Bake until the stuffing is bubbling and the pumpkin has softened a bit. Take the top off and bake for another 10-15 minutes. My small pumpkin took a little over an hour.
Cut in wedges and serve warm.