Stuffed Pumpkin (Print Version)

# Ingredients:

01 - Sugar pumpkin: 1 (4-5 lbs), hollowed out to hold stuffing.
02 - Salt and pepper: As needed, to season the inside.
03 - Dried bread cubes: 8 cups, for the stuffing base.
04 - Olive oil: 1 tbsp, for sautéing.
05 - Onion: 1, diced, for flavor.
06 - Celery: 2 stalks, diced, for crunch.
07 - Ground mild Italian sausage: 1 lb, for savory richness.
08 - Granny Smith apples: 2, peeled and diced, for sweetness and tartness.
09 - Garlic: 2 cloves, minced, for aromatic depth.
10 - Chicken stock: 2 cups, to moisten the stuffing.
11 - Eggs: 3 large, to bind the stuffing.
12 - Fresh sage: 3 tbsp, chopped, for herby flavor.
13 - Fresh thyme leaves: 1 tbsp, for aromatic depth.
14 - Dried cranberries: 1 cup, for a sweet-tart element.

# Instructions:

01 - Preheat the oven to 350°F (175°C).
02 - Cut the top off the pumpkin at an angle and remove seeds and stringy insides. Season the inside with salt and pepper.
03 - Heat olive oil in a large sauté pan and cook onions and celery until tender. Add sausage and brown it. Stir in diced apples and cook until soft, then add garlic and cook until fragrant.
04 - In a large bowl, mix the sausage mixture with bread cubes. In another bowl, whisk together chicken stock, eggs, sage, thyme, salt, and pepper, then pour over the bread mixture. Stir in dried cranberries and mix until evenly combined.
05 - Fill the cleaned pumpkin with the stuffing, pressing down gently. Place the pumpkin top back on.
06 - Place the pumpkin on a parchment-lined baking sheet. Roast for 1 1/2 hours.
07 - Remove the pumpkin top and bake for an additional 30-40 minutes until the pumpkin is tender and the stuffing's internal temperature reaches 160°F (70°C).
08 - Let the roasted pumpkin rest for 10 minutes before transferring to a serving dish. Slice or scoop to serve.

# Notes:

01 - The sugar pumpkin serves as an edible centerpiece, offering both presentation and flavor.
02 - The stuffing combines savory, sweet, and herby elements for a well-balanced dish.
03 - This recipe is perfect for holiday gatherings or as a seasonal dish during autumn.

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