Well Christmas is done and dusted… I’m living in a little bubble over here. Wishing it was Christmas everyday- reliving every moment in my mind. But alas, only 362 more day to go 😢 😆
So it got me thinking, what better way to relive Christmas than to share one of my classic side dishes. This one is almost more of a stand out than my Turkey.
1 whole Jap Pumpkin
6 slices of stale white bread (blended into breadcrumbs)
3 cloves of garlic finely diced
4 slices of fresh organic ham cubed
1/4 roughly chopped Roasted Almonds
1/4 cup dried Cranberries
Small carton of Full Cream
150g grated Gyerue Cheese
2 tbsp of Chives chopped finely
3 sprigs of fresh Thyme
2 drops of Rosemary Oil
Cut a round top off your pumpkin and keep it for later.
Scoop out the seeds leaving a neat deep hollow to place the delicious stuffing.
On a medium heat add butter and oil to the pan.
Place the thinly sliced leek to the pan and sauté until soft.
Add garlic and cook for a further minute.
Add ham, fresh herbs, nuts and cranberries, cook for a further 2 minutes.
Turn off the heat. Add the breadcrumbs, Rosemary Oil and grated cheese. Stir to combine.
Stuff the pumpkin, leaving room for the lid to slide back. Do not jam the stuffing in. You’ll need room for the cream to pour through.
Pour cream over. Use a fork to help distribute it to the bottom and evenly.
Place lid on top.
Oil 2 large sheets of foil.
Wrap the pumpkin in them and place on a tray.
Bake for 2-3 hours (depends on the size of the pumpkin).
Just keep checking.
* note: any left over stuffing just place into a casserole and bake seperate. It will no doubt be gobbled up and serves as a back up!