Stuffed Pumpkins

Instructions

1. Step 1

   Gather the ingredients. Position a rack in the center of the oven and heat to 250 F.

2. Step 2

   Cut or tear the bread into small pieces, then spread them out on a large rimmed baking sheet.

3. Step 3

   Bake the bread until dry, 25 to 30 minutes. Transfer the bread pieces to a large bowl and set aside.

4. Step 4

   Increase the oven temperature to 400 F. Wipe out the baking sheet and line it with foil.

5. Step 5

   Slice about 1/3 off the tops off of the pumpkins; scoop out the seeds and loose fibers.

6. Step 6

   Brush the inside of the pumpkins and lids lightly with olive oil and sprinkle generously with salt and pepper.

7. Step 7

   Place the lids back on the pumpkins, arrange them on the baking sheet, and bake until slightly tender, 20 to 25 minutes. Transfer the pan to a rack and set it aside.

8. Step 8

   Melt the butter in a large skillet over medium heat.

9. Step 9

   When the butter is sizzling, add the onions, celery, and apples to the skillet and sauté until the onions are translucent and the apple is just tender, 6 to 8 minutes.

10. Step 10

    Add the garlic, sage, thyme, and rosemary and continue to cook for 2 minutes.

11. Step 11

    Transfer the vegetable mixture from the skillet to the bowl of dried bread.

12. Step 12

    Add the cream and broth to the dried bread mixture; stir to combine, adding more broth as needed to moisten. Add the 1 1/2 teaspoons salt and 1/2 teaspoon pepper; taste and adjust the seasonings as needed.

13. Step 13

    Add the beaten egg and mix until blended.

14. Step 14

    Fold in the cheese and dried cranberries, if using.

15. Step 15

    Mound approximately 1 cup of stuffing in each mini pumpkin.

16. Step 16

    Leaning the lids on the mini pumpkins, return them to the oven and decrease the oven temperature to 375 F. Continue to cook until the internal temperature of the stuffing reaches at least 160 F, 30 to 40 minutes.