Savory stuffed pumpkin with sausage and Gruyère from The Kitchn by Dorie Greenspan

  • shallots
  • spinach
  • Show all ingredients...

  • EYB Comments

    Can substitute stale baguette bread for stale sourdough bread, bulk sausages for Italian sausages, Swiss chard for spinach, and heavy cream or milk for half and half cream.

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Notes about this recipe

  • Eat Your Books

    Can substitute stale baguette bread for stale sourdough bread, bulk sausages for Italian sausages, Swiss chard for spinach, and heavy cream or milk for half and half cream.

  • hillsboroks on January 17, 2017

    This was a lovely way to use up a pumpkin I had in cold storage from the last Farmer's Market at the end of October. Alright so I forgot about the pumpkin but it was a pleasant surprise to find it. I had made Doris Greenspan 's version before and tried this as something new. We liked the sausage and spinach in the bread pudding filling but it just seemed lacking a bit in the seasonings. Next time I would amp up the herbs and spices a bit and maybe add some sage too. I had too much stuffing for my pumpkin and took the author's suggestion to bake it in a covered casserole alongside the pumpkin. You can reheat chunks of leftover pumpkin and stuffing in foil for leftovers at 325F and it tastes great. I reheated the extra stuffing in the casserole this morning for breakfast and served it with poached eggs on top. This would make a great brunch dish without the pumpkin.

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