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!