Preparation time: 20 minutes
Cooking time: 1-2 hours
· 1 large pumpkin
· 1 loaf day-old crusty bread, such as sourdough or French baguette
· 1 1/2 cups grated Gruyère cheese
· 2 tablespoons of vegetable cooking oil
· 450g uncooked Italian sausage or bulk sausage, any casings removed
· 3 large shallots, thinly sliced
· 2 to 3 large cloves garlic, minced
· 1/4 cup dry white wine
· 2 to 3 heaping cups spinach
· 4 large eggs
· 1 cup double cream and 1 cup whole milk
· 2 teaspoons Dijon mustard
· 2 teaspoons kosher salt, plus more to taste
· 1 teaspoon fresh thyme leaves
· Freshly ground black pepper
· 1/4 cup grated Parmesan cheese, for the top
1. Light your Kadai and build the fire to achieve a high heat.
2. Take your pumpkin and carefully cut out a “lid” from the top of the pumpkin. Remove the seeds and ‘pumpkin guts’ and then put to one side.
3. Combine the bread cubes and Gruyère in a large mixing bowl and set aside.
4. Place a Large Skillet Pan directly on the Grill over a medium-high heat. Add the sausage and cook, stirring occasionally and breaking it into crumbles with a wooden spoon, until it is golden-brown and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage to the bowl with the bread and cheeses.
5. Move the Skillet Pan to an area on the grill with a lower heat, add the shallots, cooking until softened, about 5 minutes. Add the garlic and cook for 30 seconds. Move the Skillet Pan back over a high heat and add the wine, using the wooden spoon to scrape up any brown bits from the bottom of the pan. Reduce the wine until it is almost evaporated. Add the spinach or and a generous pinch of salt; stir until wilted, 1 to 2 minutes. Add the spinach to the bread mixture.
6. In a separate bowl, whisk the eggs, cream, milk, Dijon, 2 teaspoons salt, thyme, and pepper until combined to make the custard. Pour the egg mix over the bread mixture and gently toss to coat. Let sit, stirring occasionally, until absorbed, about 10 minutes.
7. Transfer the stuffing to the pumpkin, filling it all the way to the top. Fit the “lid" back onto the pumpkin. Place the Pumpkin in a Large Skillet Pan and put directly on the Grill. Cover with the Kadai Lid and leave to bake until the filling is bubbling and hot, and the flesh of the pumpkin can be pierced with a knife. This can be anywhere from 1 to 2 (or more) hours, depending on the size and type of your pumpkin.
8. If possible, remove the cap for the last 30 to 45 minutes of baking (sprinkle with grated Parmesan and fluff lightly if the stuffing has wilted down) so the top can crisp up a bit.
9. Carefully transfer the pumpkin to a serving platter. Slice the pumpkin into large wedges and serve along with a generous portion of stuffing.