pumpkin stuffed with everything good recipe
Recipe type: vegetable
Prep time: 
Cook time: 
Total time: 
  • 1 pumpkin, 3 to 5 pounds
  • salt and pepper
  • ¼ pound stale bread, cut into ½-inch cubes
  • ¼ pound cheese, cut into ½-inch chunks - the original recipe recommends Gruyere, Emmenthal, cheddar, or combo. I've used all of these with Gouda. (I have Gouda and fresh mozzarella in the photos.)
  • 2 to 4 garlic cloves, chopped
  • 4 strips of bacon, cooked until crisp and chopped. I've also used a large handful of good quality ham, chopped
  • ¼ cup fresh chives or scallions, chopped. I've also used chopped white onions, cooked until translucent.
  • 1 tablespoon fresh thyme, chopped. I also added rosemary.
  • a handful of fresh spinach, chopped (my addition)
  • ⅓ to ½ cup heavy cream, enough to moisten cubed bread
  • pinch of nutmeg
  1. Preheat over to 350 deg F with the rack in the center. Dorie recommends a Dutch oven that is slightly larger than the pumpkin girth or to line a baking sheet with parchment. I've used a baking sheet both times because I like how the pumpkin holds its shape and can be seen full on when served. It is a bit soft to serve, but a wide-ish pan helps contain the mess after it's cut.
  2. Use a very strong knife, cut out a cap from the pumpkin top around its stem. Make sure the hole is large enough for your hand to retrieve seed scrapings.
  3. Clear the seeds and strings using your hands and a spoon edge. Season the inside with salt and pepper and place pumpkin on baking sheet/Dutch oven.
  4. Mix the bread, cheese, garlic bacon/ham, spinach, and chives/scallions/onions in a large bowl, tossing to make sure well combined. Taste and season if salt and pepper if needed.
  5. Pack the mixture into the pumpkin until well filled.
  6. Stir the nutmeg into the cream with some more salt and pepper, then pour it into the filled pumpkin. Dorie says it's ok to adjust the bread mix/cream. The ingredients shouldn't swim in the cream but they should be moistened. When my bread was more stale on my second go-round, I added more cream.
  7. Place the cap back on the pumpkin and bake for 2 hours, checking at around 90 minutes. If using a larger pumpkin (5 pounds), increase time to 2½ hours, checking for softening for doneness. It's done when everything is bubbling inside the pumpkin and the flesh is tender enough to be pierced with a knife tip, Dorie says. She also recommends removing the cap for the last 20 minutes so the liquid can evaporate and the stuffing can brown.
  8. Allow to sit 10 minutes out of the oven.
  9. Transfer to a plate carefully, if desired, for serving. I keep the cooked pumpkin on same small baking sheet, to avoid transfer issues or dropping a hot pumpkin on my feet.
  10. I sliced my pumpkin like a tall cake, to have a large bit of the sweet pumpkin along with the creamy. savory stuffing. Excellent!
  11. This keeps well in the fridge for a few days. Reheat in the microwave.
Recipe by story of a kitchen at https://www.storyofakitchen.com/vegetable-recipes/pumpkin-stuffed-with-everything-good-recipe-happy-10th-blogiversary/