For all you procrastinators out there (you know who you are!) here’s a really tasty Pumpkin Panade — er, stuffing — recipe for your Turkey Day feast which we served yesterday to 30 fifth graders at Michael’s Chefs Move to Schools partner, Phillis Wheatley Elementary. That’s now 3 dishes that have been 86’ed by Ms. Rivero’s adventurous eaters. It was the first, however, that was spontaneously rapped, one ingredient at a time!
We were very proud and sent them home with a print out of the recipe and a flyer for their parents on the December 8 opening of Roots in the City Farmers Market. 16 kids will join us for the festivities and sell portions of their still-to-be-determined submission to the USDA’s Recipes for Healthy Kids Challenge with a little help from Michael and his food cart.
Remember, the Miami restaurant is closed today. Have a happy, healthy, and tasty holiday!
3 cups fresh pumpkin, diced small
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 large white onion, diced small (about 3 cups)
Kosher salt and freshly ground black pepper
2 garlic cloves, smashed and chopped
1 stale loaf of bread, cut into 1-inch pieces (6 cups)
1 tablespoon unsalted butter, for the baking dish
2 cups vegetable stock
1/2 cup heavy cream
3 tablespoons canned pumpkin puree
3 large egg yolks
1 bunch parsley, roughly chopped
1 tablespoon chopped thyme leaves
6 ounces grated pecorino Romano cheese
1 cup freshly grated Parmesan
Preheat the oven to 325ºF.
Toss the diced pumpkin with the olive oil, season with salt and pepper, and spread out on a baking sheet. Bake, stirring once for approximately 20 minutes or until the pumpkin is soft and slightly browned. Remove from the oven and turn out into a large mixing bowl.
Put a medium sauté pan on high heat and add the butter. Add the onion, and season with salt and pepper. Cook, stirring with a wooden spoon for about 4 minutes. Add the garlic and continue cooking until the onion is golden brown and caramelized, about 8 minutes. Add to the bowl with the roasted pumpkin, then add the bread cubes.
Butter an 8 x 8-inch baking dish. Also butter the dull side of a piece of foil large enough to cover the dish.
Heat the stock and the cream in a medium size pot over medium high heat with the pumpkin puree. While they are heating, whisk the egg yolks in a stainless steel bowl until they increase slightly in volume. Gradually whisk the hot stock mixture into the yolks (do not add too quickly or the eggs will scramble.) Pour the mixture over the bread and pumpkin mixture. Add the parsley, thyme, and pecorino cheese, season with salt and pepper, and toss to combine.
Pour the bread mixture into the buttered dish and spread evenly. Sprinkle the Parmesan evenly on top. Cover the baking dish tightly with the foil, buttered side down.
Fill a roasting pan with 1/2-inch of water. Carefully place the baking dish in the water bath and put in the oven. Bake until the center jiggles slightly when you shake the dish, about 1 hour. Remove the stuffing from the oven and water bath, and remove the foil. Switch the oven to broil.
Stick the stuffing under the broiler for 3 minutes to brown the cheese. To serve, scoop the stuffing out with a spoon.