Pumpkin With Pumpernickel, Leek and Cranberry Stuffing
What You'll Need
1 whole baking pumpkin, about 3 pounds
1 large leek, thinly sliced
2 cups pumpernickel croutons (about 6 oz fresh bread, diced and baked)
¼ cup dried cranberries
½ tsp powdered sage (or poultry seasoning)
2 Tbsp fresh chopped chives
2 Tbsp fresh chopped parsley
¼ tsp salt
⅛ tsp black pepper
How to Make It
1 Preheat oven to 425 degrees F.
2 To roast pumpkin: Cut the top off the pumpkin and use a big spoon to scoop out the seeds. Place the pumpkin, cut side down, in a baking pan. Roast at 425 for 30-40 minutes.
3 Pumpkin will collapse when ready, after about 30-40 minutes. Remove from oven and let cool before handling.
4 To wash and roast leeks: Trim and quarter the leek lengthwise. Slice into ½-inch slices. Submerge the sliced leek in a bowl of cold water. Use your hands to agitate. Any grit will fall to the bottom. Remove leeks.
5 Combine the leek with sage (or poultry seasoning). Spread the leeks into a single layer on a baking sheet. Roast with the pumpkin, at 425 degrees F, 10-12 minutes, stirring halfway through cooking. Leeks should be lightly browned around the edges. Remove from the oven when done.
6 When the roasted pumpkin is cool enough to handle, carefully scoop out the flesh of the pumpkin, keeping the shell intact. Combine the roasted pumpkin with the roasted leeks, dried cranberries, and pumpernickel croutons. Combine well. Add fresh parsley, chives, and season with salt and pepper. Mix well and re-stuff the pumpkin.
7 Roast at 350 degrees F for 12-15 minutes to warm before serving.
You can save leftover, stale bread for this recipe. Simply cube a few slices and store in your freezer until you’re ready to use. Use any favorite, hearty bread you like: Rye, Pumpernickel, Whole Wheat Sourdough, or even your favorite gluten-free variety.
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