Overstuffed Pumpkin With Cornbread, Apples And Turkey Sausag

Recipe Ingredients

1		Pumpkin
1/4 cup	49g / 1.7oz	Melted butter
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Olive oil
1		Onion - chopped
2		Celery ribs - chopped
3		Garlic cloves - minced
1 teaspoon	5ml	Celery seed
1 teaspoon	5ml	Fennel seed
1/4 cup	36g / 1.3oz	Chopped fresh parsley - divided
1/4 cup	36g / 1.3oz	Chopped fresh sage - divided
2		Granny Smith apples - peeled and cubed
2 lbs	908g / 32oz	Ground turkey sausage
3/4 cup	177ml	Sauvignon Blanc wine
1 cup	237ml	Heavy cream
1		Cornbread stuffing - (16 oz)
2		Eggs - beaten
1 1/2 cups	355ml	Chicken broth

Recipe Instructions

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 pan and bake in a preheated 350 degree oven for 15 minutes.

In a large skillet, heat oil over moderate heat. Add onion, celery, garlic, celery seed, fennel seed and 2 tablespoons each parsley and sage. Cook, stirring often, until fragrant, about 3 minutes. Season with salt and pepper. Add the apples and cook 2 minutes. 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.

This recipe yields ?? servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-SP15) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.