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!

Ingredients:

• 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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