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.

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Pumpkin Stuffing

Ingredients

Method

Useful Information

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