A Special Holiday Recipe from Jean-Michel Cousteau

Oceans of Thanks for your generous support in 2017

As a thank-you we would like to share with you a recipe from the kitchen of Jean-Michel Cousteau!

We really enjoy this Harvest Stuffing served in mini pumpkins and we hope it brightens your celebrations this holiday season!



  • 1 large hearty ciabatta bread - *one or two day old
  • 1/2 pound shitake mushrooms
  • 6 ounces toasted walnuts
  • 1/4 cup olive oil
  • 1/4 cup finely chopped sage
  • 1 large onion, finely chopped
  • 4 ribs of celery, finely chopped
  • 1 large leek, white part only finely chopped
  • 3 cloves garlic, minced
  • 2 1/2 - 3 cups vegetable stock
  • 1/4 cup finely chopped parsley leaves
  • Salt and pepper to taste
  • 6 mini pumpkins
  • A pinch of Ocean Conservation & Awareness!
  • One: Heat the oven to 350 degrees. With a small, sharp knife, remove the tops of the pumpkins. Scoop out the seeds and stringy insides with a spoon, leaving the flesh intact. Rinse, then rub with a pinch of salt and a few grinds of pepper. Set aside.
  • Two: Cut bread into 1/2 inch pieces. Set aside.
  • Three: Place half of mushrooms into food processor and pulse until roughly chopped. Transfer to a large bowl and repeat with remaining mushrooms. Place walnuts in food processor and pulse until roughly chopped. Set aside.
  • Four: Heat oil in stockpot until simmering. Add mushrooms and cook, stirring frequently, until all the moisture has evaporated - about 8 minutes.
  • Five: Add half of the sage and continue to cook until mushrooms are well browned - about 5 more minutes.
  • Six:Add onion, leek, celery, garlic, and remaining sage and cook. Stir frequently until vegetables are softened - about 10 minutes.
  • Seven: Add stock, parsley, and walnuts and bring to boil.
  • Eight: Add bread crumbs and fold until well mixed. Season to taste with salt and pepper.
  • Nine: Place small pumpkins onto a greased baking dish and transfer stuffing to small pumpkins. Place tops back onto pumpkins and cook for 45 minutes or until flesh can be pierced with a knife. Sprinkle with remaining parsley and serve. Bon Appétit!

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