Friday, October 28, 2011

Savory Stuffed Pumpkin for French Fridays with Dorie

Those of you who were worried that I had been body snatched when I followed last week's French Fridays with Dorie pissaladiere recipe to the letter can relax. I did as I pleased with this, what she calls "pumpkin stuffed with everything good." But then, that's rather the point of this dish: Fill a 3-4 pound pumpkin with an assortment of savories - starch, protein, cheese - bake, and wait for the whole to emerge as greater than the sum of its parts. And does it ever!

Of course you can't just throw any old random kitchen sink items into your pumpkin, or you'll end up with an inedible mess.  There must be some thought to harmony of flavor, and - I think - play of texture. I used cooked rice, shallots, grated gruyere, fresh rosemary, turkey kielbasa, pecans, salt, and white pepper. Pour some cream over top (per Dorie), bake, and you've got a filling and flavorful dinner that would also make a fabulous presentation piece on Thanksgiving.

It looked a little like baby food when I was stuffing my pumpkin, but it served up like this:
I don't know how French this is, but I am so glad to have another savory use for pumpkin. I know this is seasonal sacrilege, but if I never see (or smell) another pumpkin muffin, bread, pie, or spice it will be too soon for me. 

Go check out what the other Doristas thought here, and if you'd like to join in, just pick up a copy of Around My French Table and get cooking! 






31 comments:

  1. Yes I was thinking rice as well - I often make squash stuffed with risotto so I know that would be a great combo! You should try with the bread - makes a great side dish. Your pictures are lovely! Happy weekend!

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  2. Now THAT is what I called a stuffed pumpkin!!

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  3. This is really a stuffed pumpkin...rice, I never of using rice as one of the ingredients...great job and I love it..I am glad Dorie shared this recipe with us in her AMFT :)

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  4. Gorgeous! I'm loving this weeks FFwD :) Savory pumpkin all the way!

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  5. Your combination sounds scrumptious. I definitely need to try rosemary and sausage next time I make this. There will definitely be a next time!

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  6. Second post I've seen and I'm convinced that's the way to go next time I make this. Looks delicious!

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  7. Take a little pumpkin break, then go back and try it with the bread. Holy stuffing nirvana, batman! Both are delicious!

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  8. That looks goooood. I've actually never done anything with a real pumpkin besides carve a face in it. Otherwise, I've just used cans, for baking. It was fun to finally have a hassle-free recipe to use for pumpkins! Glad you enjoyed!

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  9. I was really tempted to try it with the rice, but stuck with the bread this time. Next time it's rice for us. Great photos! Hey, I love that you don't stick to book all the time - creativity helps inspire everyone!

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  10. This is my fave, love the rice and kilbasa! I have done a few stews with meat cooked right in the pumpkin but this is different.

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  11. Wow, this looks amazing! So pretty, and a great recipe!

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  12. I love that you added the rice into the stuffing. Great idea!

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  13. That looks really delicious! I enjoyed this one so much that I ran out and bought 3 more pumpkins. One of them is definitely destined to be filled with rice!

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  14. Stuffing with rice sounds great. And I like the green sprinkle of herbs on top.

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  15. This looks good. Love the photos.

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  16. not a fan of pecans, but your stuffing sounds great! :)

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  17. Whew - glad you're back. It was touch & go with the whole direction following thing...
    Great filling - how can you go wrong with rice, right?

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  18. The Trix we all know and love is back!!! Rice is a fabulous idea...your filling looks wonderful~

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  19. Fantastic job. I want a serving. Now.

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  20. I really didn't know how "rice" would work. Is it a travesty to take an American Holiday (and, even I think it is over-the-top these days) and go-French/Asian in the same pumpkin recipe? Don't know but I loved this dish so will probably go the rice route sometime. Thanks.

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  21. GORGEOUS. And I rarely type in all caps. Using the entire pumpkin as a cauldron for this awesome stuffing is pure awesome. pretty too!

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  22. I love what you did with your pumpkin - it looks delicious!

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  23. Cute post. I love kielbasa and I bet it was so good with the rice and everything else in this. Your pumpkin looks so delicious.

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  24. amazing,but,whether the pumpkin itself delicious that way?
    romwe streetfashion

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  25. That really is gorgeous! And there is something about pumpkin and cream, they are just made for each other.

    I'd love to know where you get your pumpkins. I find it awfully hard to find one that tastes good—or has any taste at all...

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  26. I will admit that I was scared when I saw the title of this post -- I've gone beyond the pumpkin abyss -- one more pumpkin whoopee pie and I will indeed scream.
    But this stuffed pumpkin is different enough to have me intrigued. I think it's your filling choices that have saved the day...gruyere and kielbasa? Yes please! Theresa

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  27. There's nothing I love more than using foods to hold other delicious foods! What a great meal. Thanks for sharing. Have added to my Pinterest board, too!

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  28. Lovely photos - lovely results ! Nana and I both (for once, lately) enjoyed the recipe. I am not sure how I will get this into the Thanksgiving oven with the turkey...but I will be re doing this one while pumpkins are still in season ~

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