Roasted Pumpkin with Beer Bread Stuffing

Pumpkin Beer Bread Stuffing

  • Makes: 6-8 Servings
  • Active Time: 2 Hours
  • Total Time: 2 Hours 45 Minutes
  • Tools Required: Sharp Knife, Medium Sized Mixing Bowls, Metal Spoon, Baking Sheet, Measuring Cups

Ingredients

    • For Bread:

    • Full Box Beer Bread Mix
    • 12 oz Beer

    • For Stuffing:

    • 1 3 pound pumpkin
    • Salt and pepper
    • 1/4 pound Gruyére, Emmenthal, cheddar, or combo cut into 1/2-inch chunks
    • 4-6 garlic cloves split, coarsely chopped
    • 4 slices bacon, cooked until crisp and chopped
    • 1/4 cup fresh chives
    • 1 tablespoon fresh rosemary
    • 1/3 cup heavy cream
    • Pinch of nutmeg

Directions

    • For Bread:

    • Preheat oven to 375°F. Lightly grease standard 9x5 pan with cooking spray or butter. Pour liquid in bowl. Add mix. Quickly and firmly fold together for 20 to 30 seconds. Batter will be lumpy and sticky. Do not overmix. Spread batter in pan, filling corners. Leave lumpy and uneven. Optional: Pour 1 to 2 tablespoons of melted butter or olive oil on top. Bake for 50 to 55 minutes. Cool on wire rack for 30 to 60 minutes before cutting into 1/2 inch cubes.

    • For Stuffing:

      Preheat to 350°F. Line a baking sheet with wax paper.
    • Using a sturdy knife cut a cap out of the top of the pumpkin at a 45-degree angle. Remove the seeds and strings from the cap and from inside pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put on baking sheet.
    • Toss the cubed bread, cheese, garlic, bacon, and herbs together in a bowl. Season generously with salt and pepper and pour mixture into pumpkin. The pumpkin should be well filled. Combine cream with the nutmeg, salt and pepper and pour over mixture in the pumpkin.
    • Put cap in place and bake for approx. 2 hours, checking halfway or until inside of pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Bake the last 20 minutes without cap.
    • When the pumpkin is ready, spoon out portions making sure to get a generous amount of pumpkin meat. Top with cheese and sour cream and serve.

Recipe Summary

Use with

Beer Bread Mix

Fresh Ingredients

Pumpkin, Cheese, Garlic, Bacon, Chives, Rosemary, Heavy Cream

Staples

Beer, Salt and Pepper, Nutmeg

Tools

Sharp Knife, Medium Sized Mixing Bowls, Metal Spoon, Baking Sheet, Measuring Cups

Take action!

There is absolutely nothing better than beer bread stuffing. And what?s more- IN a pumpkin? It's too festive for words, not that you'll be needing any with this delicious, savory dish around! A fantastic holiday meal, perfect for fall dinner parties or large gatherings, each bite is packed with savory bacon and cheese, delicately enhanced by cream and nutmeg. The only problem- your guests will want to make it an annual celebration! I know my family has - enjoy!