Stuffed pumpkin gratin

Step by step recipe:

  1. 7 min.Stuffed pumpkin gratin : Photo of step #1

    Prepare the filling


    Cut 300 g chicken breast and 300 g belly (streaky) bacon into small dice.
  2. 5 min.Stuffed pumpkin gratin : Photo of step #2
    Fry the bacon in a frying pan on high heat, then set aside.
  3. 5 min.Stuffed pumpkin gratin : Photo of step #3
    Use the same frying pan to fry the diced chicken in the bacon fat.
  4. 1 min.Stuffed pumpkin gratin : Photo of step #4
    When the chicken is nicely browned, retrun the bacon to the pan, salt and pepper, then stir together to blend the flavours.

    Set aside.

    Preheat the oven to 390°F (200°C).
  5. 2 min.Stuffed pumpkin gratin : Photo of step #5

    Prepare the pumpkins


    Use one small pumpkin (about 11 ounces or 300 g) per person.

    Slice just a little off the bottom so that it will sit firmly on the plate.

    Take care to leave a good thickness of skin, or the pumpkin may leak during cooking.
  6. 4 min.Stuffed pumpkin gratin : Photo of step #6
    Use a spoon to scoop out the seeds from the centre of each pumpkin, then

    salt and pepper the inside.
  7. 1 min.Stuffed pumpkin gratin : Photo of step #7
    Fill the pumpkin with a layer of meat.
  8. 1 min.Stuffed pumpkin gratin : Photo of step #8
    Add a layer of chestnuts, sliced fairly thickly.
  9. 1 min.Stuffed pumpkin gratin : Photo of step #9
    Add a second layer of meat.
  10. 2 min.Stuffed pumpkin gratin : Photo of step #10
    Fill up to the top with cream, then salt and pepper again.
  11. 40 min.Stuffed pumpkin gratin : Photo of step #11

    Cook the pumpkins


    Bake for about 40 minutes.
  12. Stuffed pumpkin gratin : Photo of step #12
    Serve piping hot.

Remarks:

You can use other fillings if you prefer, of course, but the combination of another meat with bacon works really well.

Source:

Home made.

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