Roasted Stuffed Pumpkin - Holiday Centerpiece
Roasted Stuffed Pumpkin filled with savory bread stuffing, sausage, apples, and cranberries. A stunning edible centerpiece perfect for holiday gatherings.
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Cooking tools:
- Oven
- Sugar pumpkin knife
- Chef's knife
- Cutting board
- Saute pan
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spoon
- Baking sheet
- Parchment paper
- Serving platter
- Instant-read thermometer
- Stove
Ingredients
- Sugar pumpkin: 1 (4-5 lbs), hollowed out to hold stuffing.
- Salt and pepper: As needed, to season the inside.
- Dried bread cubes: 8 cups, for the stuffing base.
- Olive oil: 1 tbsp, for sautéing.
- Onion: 1, diced, for flavor.
- Celery: 2 stalks, diced, for crunch.
- Ground mild Italian sausage: 1 lb, for savory richness.
- Granny Smith apples: 2, peeled and diced, for sweetness and tartness.
- Garlic: 2 cloves, minced, for aromatic depth.
- Chicken stock: 2 cups, to moisten the stuffing.
- Eggs: 3 large, to bind the stuffing.
- Fresh sage: 3 tbsp, chopped, for herby flavor.
- Fresh thyme leaves: 1 tbsp, for aromatic depth.
- Dried cranberries: 1 cup, for a sweet-tart element.
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