Recipe courtesy of Tyler Florence
Show: Food 911
Episode: Turkey & Wine
Total:
1 hr 10 min
Active:
30 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Directions

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. Brush the inside flesh with melted butter, season with salt and pepper. Place pumpkin on a roasting rack set inside a pan; bake for 15 minutes.

In a large skillet, heat oil over moderate heat. Add onion, celery, garlic, apples, celery seed, and fennel seed. Sprinkle in orange zest and 2 tablespoons each parsley and sage. Cook, stirring often, until fragrant, about 3 minutes. Season with salt and pepper. Add the ground sausage, breaking up the meat with a wooden spoon, and brown until no longer pink, about 10 minutes. Deglaze the pan with wine, cook down 2 minutes to evaporate the alcohol. Stir in the cream, 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. Add remaining parsley and sage. Fill the pumpkin with stuffing, return to the oven, and bake 20 minutes until the eggs are cooked and the stuffing has a little lift. Serve stuffing in the pumpkin bowl topped with lid.

IDEAS YOU'LL LOVE

Pumpkin Spice Latte

Recipe courtesy of Food Network Kitchen

Pumpkin Apple Pie

Recipe courtesy of Nancy Fuller

Pumpkin Bruschetta

Recipe courtesy of Liz Deppe

Overstuffed Pumpkin with Cornbread, Apples and Turkey Sausage with Sauvignon Blanc

Recipe courtesy of Food Network

Overstuffed Pumpkin with Cornbread, Apples and Turkey Sausage with Sauvignon Blanc

Recipe courtesy of Tyler Florence

Overstuffed Pattypan Squash

Recipe courtesy of Alton Brown

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking