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This delicious pumpkin with cornbread and sausage stuffing was the main dish for our Dumb Supper this year. Since it's such a heavy dish, I served it with simple sides--fresh green beans steamed and served with salt, pepper and butter and a salad of spinach, rocket and grated carrots served with my best olive oil and balsamico (the nine year aged real stuff). I was delighted to find out how tasty the grated carrots were with the balsamico! The sides complimented the main dish wonderfully, as did the wine, a pizzolato prosecco. This was probably the best Samhain feast I've ever had the pleasure of cooking.
1 small pumpkin (actually this made enough to fill a big pumpkin, so I ended up with leftover stuffing to bake later)
1/4 cup melted butter
Salt and pepper
2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
2 celery ribs, chopped
9 garlic cloves, minced
2 Granny Smith apples, cubed
1 teaspoon celery seed
1 teaspoon fennel seed
1 teaspoon thyme
2 oranges, zested
1/4 cup chopped fresh parsley, divided
1/4 cup chopped fresh sage, divided
6 sausages (I used four bratwursts and two smoked sausages, all organic, made from turkey, delicious stuff), cut into 1/4 inch pieces
1 cup Sauvignon Blanc
1 cup heavy cream
cornbread croutons (from one skillet of homemade cornbread, cut into cubes, then dried/toasted, stirring every ten minutes, in a 150 C oven)
1 cup walnuts, roughly chopped and toasted
1/2 cup tart dried cherries
3 cups chicken broth
2 eggs, beaten
Preheat oven to 180 C (350 F).
Cut off the lid of the pumpkin and set it aside. Scoop out the pumpkin guts. Brush the inside of the pumpkin with melted butter and season with salt and pepper. Replace lid and bake for 15 minutes.
In a large skillet, heat oil over med-low heat. Add onion, celery, carrot, garlic, apples, celery seed, and fennel seed. Sprinkle in orange zest, thyme and 2 tablespoons each parsley and sage. Cook, stirring often, until fragrant, about 3 minutes. Season with salt (not very much salt!) and pepper. Add the sausage and brown until no longer pink, about 10 minutes. Deglaze the pan with wine and let it cook for 2 more minutes. Stir in the cream and check/adjust seasoning.
Scrape the sausage mixture into a large bowl and fold in the cornbread, walnuts and cherries. 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.
These spider luminarias make such lovely shadow-patterns.
On the left is the bottle of damiana liquor that I made.
I intend to post the recipe/ritual for it later. !!
1 small pumpkin (actually this made enough to fill a big pumpkin, so I ended up with leftover stuffing to bake later)
1/4 cup melted butter
Salt and pepper
2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
2 celery ribs, chopped
9 garlic cloves, minced
2 Granny Smith apples, cubed
1 teaspoon celery seed
1 teaspoon fennel seed
1 teaspoon thyme
2 oranges, zested
1/4 cup chopped fresh parsley, divided
1/4 cup chopped fresh sage, divided
6 sausages (I used four bratwursts and two smoked sausages, all organic, made from turkey, delicious stuff), cut into 1/4 inch pieces
1 cup Sauvignon Blanc
1 cup heavy cream
cornbread croutons (from one skillet of homemade cornbread, cut into cubes, then dried/toasted, stirring every ten minutes, in a 150 C oven)
1 cup walnuts, roughly chopped and toasted
1/2 cup tart dried cherries
3 cups chicken broth
2 eggs, beaten
Preheat oven to 180 C (350 F).
Cut off the lid of the pumpkin and set it aside. Scoop out the pumpkin guts. Brush the inside of the pumpkin with melted butter and season with salt and pepper. Replace lid and bake for 15 minutes.
In a large skillet, heat oil over med-low heat. Add onion, celery, carrot, garlic, apples, celery seed, and fennel seed. Sprinkle in orange zest, thyme and 2 tablespoons each parsley and sage. Cook, stirring often, until fragrant, about 3 minutes. Season with salt (not very much salt!) and pepper. Add the sausage and brown until no longer pink, about 10 minutes. Deglaze the pan with wine and let it cook for 2 more minutes. Stir in the cream and check/adjust seasoning.
Scrape the sausage mixture into a large bowl and fold in the cornbread, walnuts and cherries. 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.
These spider luminarias make such lovely shadow-patterns.
On the left is the bottle of damiana liquor that I made.
I intend to post the recipe/ritual for it later. !!
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