Chef’s Corner BY CHEF NATASHA POGREBINSKY “STUFFED” Comfy sweaters, letting your belt loose a few notches, a three-week long food coma… here we come. This is the time to eat all the comfort food we want with no regrets, until New Year’s. Then we can get back to our resolutions and diets. I love elegant dinners and tasting menus, but for the holidays “stuffed” is the theme. Over eating turkey and stuffing, having too much pumpkin pie, an extra mug of nog or cider - that’s the spirit, and I can’t wait to start celebrating. “Stuffed” – Dinner for 6 Ingredients: 6 2lb pumpkins (about 5” in diameter). Ground Turkey – 5lbs Corn Bread Stuffing – 1lb bag (Make from scratch or buy at the store) 1 Large Spanish Onion – grated 1 sprig rosemary – chopped (safe the rest of the left over fresh herbs for decorating) 1 sprig thyme – chopped 3 sprigs parsley – chopped 3 cloves of garlic – grated 4 whole eggs 32 oz of gravy (make from scratch, or buy a good brand) 16 oz cranberry sauce (buy a good brand) 16 oz cream ¼ lb melted butter 1 Quart chicken stock Orange Stuffing & Prep Pre-heat the oven to 350F. Mix cream and stuffing together in a bowl, add herbs, add eggs, add grated onion and garlic. Season well. Carve out the top of each pumpkin and remove the insides. Spread melted butter on the inside of the pumpkins and season with salt and pepper on the inside. Fill with stuffing, pour in about 4 oz of stock and close with the pumpkin top. Set each pumpkin on a tray and bake for about 45minutes. Reheat the gravy. Remove pumpkins, serve on individual plates, with side of gravy and cranberry sauce. Or serve sliced and ladled with gravy. Chef Natasha Pogrebinsky Exec. Chef at The Starlight, Williamsburg www.bearnyc.com www.ChefNatasha.com
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