Sugar Pumpkin with Sausage Stuffing
- 16 oz. Italian sausage
- 1/2 green apple, peeled and diced
- 1/2 bulb of fennel, diced
- 1/2 medium onion, diced
- 4 Tbsp. butter
- 2 Tbsp. fresh thyme, chopped
- 1 Tbsp. fresh sage, chopped
- 1 tsp. fresh rosemary, chopped
- 2 eggs
- 2 cups Hood® Heavy Cream
- 2 cups Hood® Whole Milk
- 1 tsp. kosher salt
- 1 tsp. black pepper
- 12 cups cubed brioche bread (about 16 oz.)
- 1 sugar pumpkin for serving (optional)
Preheat oven to 300°F.
In a large skillet, brown sausage over medium-high heat, breaking it up into small pieces. Add apple, fennel, onion, and butter and cook until onions are translucent, about 5 minutes, stirring constantly. Add thyme, sage, and rosemary and combine. Remove from heat and let cool.
In a large mixing bowl, combine eggs, cream, milk, salt, and pepper and whisk until smooth. Add bread and let soak for 15 minutes, then add sausage mixture to bread mixture and gently combine.
Cut the top off the sugar pumpkin 2 inches from the top. Remove the seeds, scraping the inside of the pumpkin so it is clean. Fill the pumpkin with the sausage mixture and cover with foil. Bake the pumpkin top separately alongside the pumpkin. Bake until pumpkin is soft when punctured and filling is hot throughout, about 45 minutes to 1 hour. Remove foil and continue baking the pumpkin until the top of the stuffing is golden brown, approximately 10 minutes.
Remove pumpkin from the oven and let stand for 15 minutes. Serve covered with the pumpkin top. When serving, be sure to scoop pumpkin flesh out with the stuffing. If you don’t cook the stuffing in the pumpkin, bake it in a baking dish coated with vegetable spray. Cook at 300°F for 30-45 minutes or until set throughout and golden brown.
Per serving: Calories: 712, Carbohydrate: 38 grams, Fat: 52 grams, Saturated fat: 27 grams, Protein: 20 grams, Cholesterol: 247 milligrams, Sodium: 823 milligrams, Calcium: 120 milligrams.