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How To Make a Vegetarian Stuffed Pumpkin Masterpiece
THE KITCHN18Ingredients
90Minutes
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Ingredients
US|METRIC
9 SERVINGS
- 0.5 oz. dried porcini mushrooms
- 8 lb. pumpkin (baking, such a fairytale or Cinderella)
- 1 1/2 tsp. kosher salt (divided)
- 1/2 tsp. freshly ground black pepper (divided)
- 4 cups cornbread (stale, 12 ounces, cut into 1/2-inch cubes)
- 3 cups grated Gruyère cheese (6 ounces, divided)
- 1 Tbsp. fresh thyme leaves (coarsely chopped)
- 1 Tbsp. sage leaves (coarsely chopped fresh)
- 3 Tbsp. unsalted butter
- 1 yellow onion (medium, thinly sliced)
- 2 cups cremini mushrooms (6 ounces, trimmed, halved, and sliced 1/4-inch thick)
- 2 cloves garlic (minced)
- 3 cups kale leaves (coarsely chopped, 2 ounces)
- 1/4 cup dry white wine (such as pinot gris, optional)
- 4 large eggs
- 1/2 cup heavy cream
- 1 tsp. Dijon mustard
- 1/2 tsp. grated nutmeg (freshly)
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