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TitleFall Sausage And Apple Stuffed Pumpkin
Ingredients1 (4 to 5 pound) pumpkin,or 6 mini pumpkins
1/4 cup melted butter
Salt and pepper
2 tablespoons olive oil
1 onion, chopped
2 celery ribs, chopped
3 garlic cloves, minced
2 Granny Smith apples, peeled and cubed
1 cup chopped pecans
1 cup craisins, dried cranberries
1 teaspoon ground sage
1 teaspoon ground fennel seed
1 oranges, zested
1/4 cup chopped fresh parsley, divided
1/4 cup chopped fresh sage, divided
1 pounds ground turkey sausage
1 cup Sauvignon Blanc wine
1 cup heavy cream
1 (16-ounce) package herb bread stuffing
3 cups chicken broth
2 eggs, beaten

MethodPumpkin Preparation

With a sharp knife, carefully remove the top of the pumpkin, and scrape out all of the seeds and insides. Fill a large pot with about 2 inches of salted water. Place a metal wire rack in the water so that the top surface is above the water line. Next, place the pumpkin or pumpkins upside down on the rack with the matching tops on top of them. Steam for 12 minutes and remove to cool to room temperature.

Brush the inside of the partially cooked pumpkin with butter or alternative. Salt and pepper inside to taste. Set aside while you make the stuffing.


Basic Stuffing Preparation

Preheat oven to 350 degrees F.In a large skillet, heat oil over moderate heat. Add onion, celery, garlic, apples, pecans, craisins, ground sage, and ground fennel seed. Sprinkle in orange zest and 2 tablespoons each parsley and fresh sage. Cook, stirring often, until fragrant, about 3 minutes. Season with salt and pepper. Deglaze the pan with the white wine. Cook an additional 2 minutes to cook off the alcohol. Next, stir in the heavy cream and set aside.

In a separate saute pan, add the ground sausage, breaking up the meat with a wooden spoon, and brown until no longer pink, about 10 minutes.

Scrape the sausage and apple mixtures into a large bowl and fold in the bread cubes. Gradually blend in the eggs and chicken broth, until the stuffing is evenly moistened. Add remaining parsley and sage. Fill the pumpkin with stuffing, return to the oven, and bake 20 minutes until the eggs are cooked and the stuffing has a little lift. Serve stuffing in the pumpkin bowl topped with lid.
Posted byChef Fred Ball
Posted onMonday 15 November 2010 - 23:31:16
 




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