Recipe courtesy of David Rosengarten
Pumpkin and Pancetta Stuffing
- Level: Easy
- Yield: enough to stuff a 14-16 pound
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 237
- Total Fat
- 13
- Saturated Fat
- 5
- Carbohydrates
- 25
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 7
- Cholesterol
- 17
- Sodium
- 370
Ingredients
2 tablespoons olive oil
1/4 pound of pancetta
Small pumpkin, about 1 1/2 pounds
4 large shallots, peeled and sliced
1/4 cup celery, diced
5 cups of 1/2inch bread cubes, crust included
3 tablespoons garlic, minced
1/2 cup mixture of herbs (parsley, thyme, rosemary)
1/4 cup dried figs, halved
1/4 cup shelled and lightly toasted pumpkin seeds
3 tablespoons of butter
Salt and pepper
1/4 cup chicken stock
Directions
- In a large saute pan heat the olive oil. Add the pancetta and cook until lightly crisp.
- Split the pumpkin in half, scoop out the seeds and bake cut-side down at 350 degrees for about 30 minutes, or until tender but not mushy. Then cut the rind away from the flesh.
- Cut the flesh into 1inch cubes and put 2 cups of cubes in a bowl.
- To pancetta add the shallots and celery. Cook until vegetables are translucent, about 5 minutes.
- Toast the bread cubes at 350 degrees on an oiled sheet pan until light brown, about 20 minutes.
- To pumpkin cubes add toasted bread cubes. Add the garlic to pancetta pan. To bowl of cubes add the mixture of herbs, figs, the toasted pumpkin seeds, butter, salt and pepper, chicken stock and pancetta mixture. Stir to combine.
- Transfer mixture to a roasting pan, cover, and bake at 375 degrees for 15 minutes, uncover and bake for another 15 minutes.