1 loaf of day old bread, cut into 1/2-inch chunks
1 ounce Gruyere cheese, cut into 1/2-inch chunks or shredded
3 garlic cloves, minced
1 small or ½ of a large onion, diced
1 stalk celery, cut in ¼ pieces
½ cup dried cranberries
4 slices bacon, crumbled
1 teaspoon sage
1 teaspoon thyme
½ cup chicken stock
2 tablespoons butter, melted
Salt and pepper
Pre heat oven to 350 degrees. Spray baking sheet with cooking spray and set aside.
Think back to Halloween and cut out the top of the pumpkin. Make a large enough hole so you are able to stuff the pumpkin easily. Take out the seeds and clean the inside of the pumpkin. (save the seeds for roasting later if you like)
Combine the bread, cheese, garlic, onion, celery, cranberries, bacon, and herbs together in a large bowl. Pour on melted butter and stock. Add a dash of salt and pepper. Toss all ingredients together and stuff the pumpkin with mixture. Fill pumpkin to the top.
Bake the pumpkin at 350 degrees for 1 hour or until outside of pumpkin is tender.
1 package Jell-O pudding, cheesecake flavor
½ can pure pumpkin
1 container lite cool whip
Ginger snaps, optional
Make pudding according to package directions. Fold in pumpkin and cool whip. Layer mousse and crushed ginger snaps in a clear glass or simply top with ginger snaps.
Brought to you by your Peoria Hy-Vee Dietitian
Susan Waltrip-Buck, MS, RD, LDN