Stuffed Pumpkin

Name: Stuffed Pumpkin
Ingredients: 1 12 cups chestnuts; 12 cup olive oil; 2 tablespoons olive oil; 1 lb porcini mushroom, trimmed and cut into 1/2 inch pieces (fresh or rehydrated); 1 lb chanterelle mushroom, trimmed and cut into 1/2 inch pieces (fresh or rehydrated); kosher salt & freshly ground black pepper; 1 loaf white bread, cut into 3/4 inch cubes (1 lb Pullman-style bread); 1 lb carrot, peeled and diced; 2 large onions, finely chopped; 8 celery ribs, diced; 1 large sweet potato, peeled and diced; 4 garlic cloves, minced; 2 cups vegetable stock or 2 cups vegetable broth; 4 granny smith apples, peeled cored and diced; 1 tablespoon fresh thyme leave; 1 tablespoon fresh rosemary, minced; 1 tablespoon fresh sage, finely chopped; 12 cup fresh parsley, finely chopped; 3 large eggs; 1 cheese pumpkin (10 to 12 lbs)

20 ingredients

15 steps

Ingredients

1 12 cups chestnuts
12 cup olive oil
2 tablespoons olive oil
1 lb porcini mushroom, trimmed and cut into 1/2 inch pieces (fresh or rehydrated)
1 lb chanterelle mushroom, trimmed and cut into 1/2 inch pieces (fresh or rehydrated)
kosher salt & freshly ground black pepper
1 loaf white bread, cut into 3/4 inch cubes (1 lb Pullman-style bread)
1 lb carrot, peeled and diced
2 large onions, finely chopped
8 celery ribs, diced
1 large sweet potato, peeled and diced
4 garlic cloves, minced
2 cups vegetable stock or 2 cups vegetable broth
4 granny smith apples, peeled cored and diced
1 tablespoon fresh thyme leave
1 tablespoon fresh rosemary, minced
1 tablespoon fresh sage, finely chopped
12 cup fresh parsley, finely chopped
3 large eggs
1 cheese pumpkin (10 to 12 lbs)

Directions

1

Cut a slit in each chestnut, then cook in a pot of boiling water for 20 minutes; drain and once cool enough to handle, peel off and discard shells and inner brown skins.
2

Heat 3 tablespoons oil in a large skillet over medium high heat; saute chestnuts, stirring occasionally, until they begin to turn brown; remove with a slotted spoon to a plate and set aside.
3

Add mushrooms to skillet and saute, stirring occasionally, until they release their juices and start to turn golden, about 15 minutes; reduce heat to medium high.
4

Transfer mushrooms to a large bowl and season with salt; add bread crurmbs to the bowl and toss.
5

Heat another 3 tablespoons of oil in the skillet, stir in carrots, onions, celery, sweet potato, and garlic; season with salt and pepper.
6

Cook, stirring occasionally, until vegetables begin to turn brown, about 10 minutes.
7

Pour in stock and simmer until vegetables are tender, about 5 minutes more.
8

Transfer to the bowl with the bread and mushrooms; add the chestnuts.
9

Add apples, herbs, and another 3 tablespoons of olive oil; toss well to combine.
10

Season with salt and pepper, then mix in the eggs.
11

Preheat oven to 375 degrees F.
12

Cut off the top of the pumpkin in about a 5 inch diameter circle; set aside.
13

Scrape out seeds and stringy flesh and discard; rub the inside of the pumpkin with 1 tablespoon olive oil, salt and pepper.
14

Spoon in stuffing, replace top, and bake on a rimmed baking sheet until tender (use a skewer to test), 1 1/2 to 2 hours (do not overcook or the sides may split).
15

To serve, use a large spoon and scoop out stuffing with some of the pumpkin flesh.