All The News that is fit to EAT!
Posted by Carissa Team Tink Staffer 0 Comment(s) Add a Comment
11/17/2013 09:03 PM
Greetings from Tink World!
Well, we finally got a little rain over the weekend. When I say a little, I mean barely an inch. But, we are in drought conditions. So, we’ll take whatever is sent our way.
With last week being so cold, I spent a lot of time in the kitchen. I cooked up several new things, all good! So, I’d like to share a fun and really good recipe with you….Stuffed pumpkin.
The pumpkin can be served as the main course or as a side dish. It would make a great side dish for Thanksgiving. I served it as the main course with a soup. It’s great leftover, too!
What you’ll need:
1 pumpkin around 3 lbs. (I used a sugar pumpkin).
1 lb. Tink’s Spicy Sausage, browned
¼ lb. of toasted or stale bread, sliced thin and cut into small cubes
½ lb. of cheese, cubed, use Gouda, Sharp Cheddar, Gruyère or combination
1 bunch of green onions
4-5 cloves of garlic, minced
2 slices of bacon, cooked until crispy chopped
2 Tbsp. Thyme, fresh or dried
About a ½ c. heavy cream
Pinch of nutmeg
Salt and Pepper
Preheat your oven to 35o degrees. Then, cut a hole in the top of the pumpkin big enough to fit your hand in. It’s kind of like getting ready to carve a jack o’ lantern. Then, scrape the stringy insides and seeds out. You don’t want to leave the seeds or much of the strings behind.
After you’ve cleaned the inside of the pumpkin, season it with salt and pepper and place it on a baking sheet. Toss the bread, sausage, bacon, cheese, onions, garlic and thyme together in a large bowl. You can also add some black pepper. Since the dish has cheese, sausage and bacon, you probably won’t need additional salt. However, you’ll want to taste the mix to be sure. Put the mixture inside the pumpkin. You may have too much or too little of the mixture. I packed in pretty tightly to fit it all in my pumpkin.
Next, whisk the cream with a pinch of nutmeg. Pour it into the pumpkin. Be sure to toss the insides around to cover it all with cream. Then, put the lid on and place in the oven.
The pumpkin will cook for about 2 hours. After about 1 ½ hours, remove the lid and continue to bake until the inside is firm and dry and the pumpkin is fork tender. Some juice will cook out of the pumpkin onto the baking sheet. Once the pumpkin is fork tender, remove from oven and place on a plate or serving platter. Slice and serve.
The best thing about this recipe is that you could easily replace the cream with eggs and a splash of milk or cream and serve it for breakfast. It’s really hard to mess this up. So, feel free to add your own touch or take something out if you don’t want it.
As for markets this week, Team Tink will be at the Decatur Farmers Market on Wednesday, November 20 from 3-7 p.m. Then, on Saturday, November 23, Team Tink will be at the Decatur Farmers Market from 9 a.m. to 1 p.m.
Be sure to email us your order if you need something special for Thanksgiving. You can always serve beef for the holiday! Plus, don’t forget about the days after. We won’t be at the market the Saturday after Thanksgiving. So, stock up while you can.
Attention Evans/Augusta customers, we will be making a delivery to your area on Tuesday, December 3. So, start getting your orders in! We ask that all orders be emailed or placed online by Monday, December 2 at 5 p.m. We will meet in the library parking lot near the playground. The time is TBD, but will be after 4 p.m. Watch the email next week for more info.
Well, that’s all for now. Have a great week and we’ll see you at the market!
This recipe was adapted from http://www.finecooking.com/recipes/stuffed-pumpkin.aspx.