Stuffed Pumpkin
- 1 1/2 cups chestnuts
- 1/2 cup plus 2 tablespoons olive oil
- 1 pound fresh porcini mushrooms, trimmed and cut into 1/2-inch pieces
- 1 pound fresh chanterelle mushrooms, trimmed and cut into 1/2-inch pieces
- Coarse salt and freshly ground pepper
- 1 loaf (1 pound) Pullman or other white sandwich bread, cut into 3/4-inch cubes
- 1 pound carrots, peeled and diced
- 2 large onions, finely chopped
- 8 celery stalks, diced
- 1 large sweet potato, peeled, cored, and diced
- 4 garlic cloves, minced
- 2 cups Turkey Stock or low-sodium store-bought chicken or vegetable broth
- 4 Granny Smith apples, peeled and diced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon minced fresh rosemary
- 1 tablespoon finely chopped fresh sage
- 1/2 cup finely chopped fresh flat-leaf parsley leaves
- 3 large eggs
- 1 cheese pumpkin (10 to 12 pounds)
- This recipe is vegetarian
- Produce
- Carrots (1 pound)
- Celery stalks (8)
- Chanterelle mushrooms, fresh (1 pound)
- Cheese pumpkin (10 to 12 pounds) (1)
- Chestnuts (1 1/2 cups)
- Flat-leaf parsley, fresh leaves (1/2 cup)
- Granny smith apples (4)
- Onions, large (2)
- Porcini mushrooms, fresh (1 pound)
- Rosemary, fresh (1 tablespoon)
- Sage, fresh (1 tablespoon)
- Sweet potato, large (1)
- Thyme, fresh leaves (1 tablespoon)
- Canned Goods
- Turkey stock or low-sodium store-bought chicken or vegetable broth (2 cups)
- Cooking & Baking
- Garlic cloves (4)
- Olive oil (5/8 cup)
- Salt and freshly ground pepper, Coarse (1)
- Bread & Baked Goods
- 1 loaf (1 pound) pullman or other white sandwich bread (3 cut into 4-inch cubes)
- Refrigerated
- Eggs, large (3)
Preparation
Read recipe preparation on marthastewart.com
Social Stats
37.4Rating
1-100
1-100
3Tweets
22Facebook
Likes
Likes
0StumbleUpon
Views
Views
23PinterestPins
Recipe Stats
Published October 3, 2012 (4 months ago).
38 people saved this recipe.
