November 1, 2009


Running some last-minute Halloween errands this week I was startled to find that as far as the retail world is concerned, Halloween is long gone, Thanksgiving has been leap-frogged right over, and it's CHRISTMAS! Poor little Turkey Day! 

Well, the big box stores may be decking their halls with boughs of holly, but I've got some serious Pilgrimizing to do around here.  To kick off Turkey Month, I'm going to do old Tom a favor and offer a wonderful alternative to stuffing his cold, pink carcass (did I hear someone say Salmonella?) with soggy bread. 

Introducing the STUFFED PUMPKIN WITH CORNBREAD AND CHICKEN APPLE SAUSAGE DRESSING.  The presentation is festive and lovely, and this sweet and savory stuffing always brings guests back for seconds!  Gobble Gobble!


• 1 (4 to 5 pound) pumpkin
• 1/4 cup melted butter
• Salt and pepper
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 shallots, chopped
• 2 celery ribs, chopped
• 4 garlic cloves, minced
• 2 Red Delicious apples, peeled and cubed
• 1 teaspoon celery seed
• 1 teaspoon fennel seed
• 2 TB chopped fresh parsley
• 2 TB chopped fresh sage
• 1 package (approx. 1.5 lbs) chicken apple sausage, cut into small cubes
• 1 cup Sauvignon Blanc wine
• 1 cup heavy cream
• 1 TB chopped fresh thyme
• 1 (16-ounce) package cornbread stuffing
• 3 cups chicken broth
• 2 eggs, beaten

Preheat oven to 350 degrees F.

Cut off the lid of the pumpkin and set it aside. Pull out the seeds and strings from inside the pumpkin. Using a large spoon, scrape the inside of the pumpkin clean.. Brush the inside flesh with melted butter, season with salt and pepper. Place pumpkin and lid on a greased baking sheet; bake for 15 minutes.

In a large skillet, heat oil over moderate heat. Add onion, shallots, celery, garlic, apples, celery seed, and fennel seed. Sprinkle in parsley and sage. Cook, stirring often, until fragrant, about 3 minutes. Season with salt and pepper. Add the sausage, and continue to cook 5 more minutes. Deglaze the pan with wine, cook down 2 minutes to evaporate the alcohol. Stir in the cream and thyme, check seasoning.

Scrape the sausage mixture into a large bowl and fold in the cornbread. Gradually blend in the eggs and chicken broth, until the stuffing is evenly moistened. Fill the pumpkin with stuffing (set lid aside for later), return to the oven, and bake 30 minutes until the eggs are cooked and the stuffing has begun to brown on top. Serve stuffing in the pumpkin bowl topped with lid.


  1. OMG with the music...

    Anyway, that looks really yummy. I'll have to try it out.

  2. I love that!! And, I have these leftover pumpkins!!

  3. That looks delicious! It's such a pretty presentation.

  4. That looks so yummy. I will have to try it out. And your cakes look lovely.

  5. That looks really good. I might see if I can make it with a few modification—my daughter is intolerant to lactose AND soy which makes cooking a bit of a challenge.

  6. Looks yummy, although my family would look at me like I had 2 heads if I tried this. :o( I still may - I will just have to buy an extra chef hat for the 2nd head ;o)

  7. Looks good! Although (like MJ) my family would not eat this.

  8. I'm always so impressed with a recipe that also has a creative presentation! Wow!

    Stopping by from the SITS Halloween Parade :o)

  9. That looks so yummy! I love bread bowls and have used them with soups in the past, never thought of filling it with other stuff...

  10. You have too much good food on here... I think I may get fat just reading and looking at pics :)

  11. One November 1st I went to Michael's Crafts to look for Thanksgiving items. I couldn't find anything but Christmas. When I asked the saleslady about TG she said "You should have shopped the 4th of July!" (Duh) Could we please just honor the fall holidays when they ACTUALLY HAPPEN!?


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