«Golden Pumpkin Cornbread Stuffing Soufflé»
Golden Pumpkin Cornbread Stuffing Soufflé is not your everyday stuffing! This is an elegant side-dish that uses ingredients that are true to the Autumn season. Chef Michael Harris serves this fancy looking dish individually from miniature pumpkins. It’s sure to a crowd be pleaser.
The mini pumpkins are baked then stuffed, using the pumpkin shell itself as a container. Stand alone or as a side, it is quite colorful, beautiful and delicious. This scrumptious original recipe is great for the holidays and is ideal to serve guests during a special occasion. It’s sure to a crowd be pleaser.
Ingredients
8-10 Ripe Mini Pumpkins
¾ cup extra virgin olive oil
2 Tablespoons salt
2 Tablespoons black pepper
1 ½ cups of corn meal
1 Tablespoon of sugar
1 splash Almond essence
2 egg yolks
1 cup buttermilk
1 cup white wine
1 Tablespoon honey
1/3 cup raisins
1/3 cup cranberries
1/3 cup almonds
lamb prosciutto (diced) or cooked bacon
5 egg whites
Preparation
1. Preheat oven to 375º. Mix wine and honey together, add cranberries and
raisins. Allow to soak until the raisins and cranberries are plump.
2.. Cut tops off the pumpkins and separate.
3. Using a spoon, scrape the seeds from inside the pumpkins. Place the
pumpkins onto a baking sheet with the lids side by side. Rub pumpkins
inside and out with extra virgin olive oil. Season with salt and pepper.
Place into preheated oven, bake at 375º for 10 minutes or until pumpkin is
slightly tender to the touch (par cook.)
4. Remove pumpkins from the oven, set aside to cool. Put tops to the side.
5. Using a mixing bowl and wire whisk, add corn meal, sugar, almond
essence, whisk in eggs yokes, buttermilk, raisins, cranberries, almonds and diced duck prosciutto (or bacon.)
6. In a separate clean mixing bowl, whip the egg whites until they are stiff.
Using a rubber spatula, fold the stiff egg whites into the cornbread mixture,
1/3 at a time.
7. Using a ladle, fill each pumpkin by pouring the mixture inside.
8. Place onto baking sheet and return to oven, bake for 10 minutes or until
golden brown. Remove from oven. Serve immediately.
Chef Mike’s Tips:
- When the tops are completely cooked and tender the pumpkin is ready to be taken out of the oven.
- Make sure you use a rubber spatula to fold in egg whites.
- Do not keep on opening and closing the oven door to check on the soufflé. Doing so would cause the soufflé. Please use the oven light instead.
- Be Gentle!!! Do not slam the oven door while opening and closing the oven.
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