Baby Stuffed Pumpkins
 
the new york times by jonathan reynolds 
 
8 small  sweet pumpkins
  fine sea salt and freshly ground white pepper to taste
4 Tbsp  unsalted butter
2 Tbsp  canola oil
3 slice  good quality white bread, crusts removed
2/3 cup  milk
2   italian sausage links, casings removed, finely chopped
1   turkey liver, trimmed and finely chopped
1 large  egg, lightly beaten
1/2 tsp  minced garlic
1 Tbsp  minced shallot
1 Tbsp  chopped parsley
 
preheat oven to 350 degrees. cut the top off each pumpkin in a zigzag 
pattern. scrape out the seeds with a teaspoon. season with salt and 
pepper. place 1/2 tablespoon of butter in each pumpkin. rub the outsides 
and lids with the oil and season with salt and pepper. place the lid on 
each, but slightly ajar. place in a baking pan and pour in 1/2 cup 
water. roast 20 to 25 minutes, until the pumpkins are slightly softened. 
set aside to cool to room temperature. 
meanwhile, cut the bread into 1/2-inch cubes and place in a bowl. add 
the milk and let stand until the bread absorbs most of it. squeeze the 
bread lightly and pour off excess milk. (bread should be moist.) add 
remaining ingredients and stir well. season with salt and pepper. 
divide the stuffing evenly among the pumpkins. replace the lids. add 
additional water if pan is dry. roast 40 to 50 minutes, or until the 
stuffing is cooked through and pumpkin is tender. test by inserting a 
paring knife into the center of the stuffing for 5 seconds. (the knife 
will come out warm when the stuffing is cooked.) let stand 5 minutes 
before serving 
yield: 8 servings. 
 
parlez-vous turkey? 
 
 
 
-- 
(ID: 4545) Mirror: rec.food.recipes: Mon, Dec 6, 2004


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