2 Reviews

I have made this recipe twice and each time it was a great success. I strongly recommend getting a pumpkin that will (just) fit into a baking dish, as it wants to fall apart when you take it out of the oven, resulting in third degree burns and a trip to the hospital. ( that didn't happen but it was close !!). I doubled the amount of bacon and Gruyere. To ensure that the ingredients stayed well mixed when loaded into the pumpkin I added some melted butter to the bread cube mixture and stirred it thoroughly with the chopped chives, garlic, bacon and cheese to prevent them from ending up on the bottom . Rich does not begin to describe this dish!!! Yummm

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beaugeste62 October 25, 2015

So tasty with rice instead of bread, as Dorie Greenspan suggested on NPR. I grated the cheese, used leeks cuz I didn't have scallions or chives and added chopped Swiss chard, another Dorie Greenspan tip. It was yummy and worth the long cooking time. I would add more bacon next time.

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Leipzig Red November 23, 2010
Stuffed Pumpkin (With Bacon Gruyere Stuffing)