Thanksgiving supper – and Christmas, Easter, Passover, and essentially every other occasion, while we're grinding away! – is the kind of family feast where you need the table to be loaded up with things as excellent as they are enticing. Extraordinary compared to other approaches to do BOTH that we've at any point found? Making dishes that are a treat for every one of the faculties—like this Roasted Stuffed Pumpkin! It's hard to believe, but it's true, we're making stuffing, for goodness' sake, lovely, by making it inside the special one harvest time adornment. Give us a chance to demonstrate to you how it's done, at that point read on for the full formula so you can attempt it yourself!
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Place a rack in the center of the oven, and line a rimmed sheet pan with parchment paper.
Use a sturdy chef’s knife and cut the cap off the pumpkin. Work at a 45-degree angle, and work the knife around the top of the pumpkin. Cut the hole large enough to work inside the pumpkin, similar to the method used when carving a jack-o-lantern. Cut the cut-side of the top so it will lay flat. Use a large metal spoon and scoop the seeds and stringy insides of the pumpkin out. Make sure it is nice and clean inside.
Season the inside of the pumpkin with salt and pepper. Place the prepped pumpkin on the prepared baking sheet, and set aside.
Place the bread cubes in a large bowl, and set aside.
In a large sauté pan over medium-high heat, add the olive oil, then sauté the onions and celery until just tender.
Add the ground Italian sausage to the pan and sauté until browned.
Add the diced apples and cook until soft.
Add the garlic and cook until fragrant.
Add the mix of sauteed meat and vegetables to the large bowl with the bread cubes. Toss to mix.
In a large measuring cup, combine the chicken stock, eggs, sage, thyme, salt and pepper.
Pour the stock-and-egg mixture over the bread cubes, and stir to combine.
Add the dried cranberries to the mixture, and stir until evenly mixed.
Fill the prepared pumpkin with the stuffing mixture. Press down as needed. Place the cap on top of the filled pumpkin.
Bake the filled and capped pumpkin for 1-½ hours. Then, remove the cap and continue to bake another 30 to 40 minutes, until the pumpkin is soft and can be easily pierced with a knife, and the internal temperature reaches 160 degrees Fahrenheit (70 degrees Celsius).
Let the roasted pumpkin rest for 10 minutes before carefully transferring to a serving dish.