Pumpkin and Pancetta Stuffing
| Yield: | 1 Servings |
| Categories: |
| 2 | tb | Olive oil |
| 1/4 | lb | Pancetta |
| 1 | Small pumpkin, about 1 1/2 pounds | |
| 4 | lg | Shallots; ,peeled and sliced |
| 1/4 | c | Celery; diced |
| 5 | c | 1/2inch bread cubes; crust included |
| 3 | tb | Garlic; minced |
| 1/2 | c | Mixture of herbs (parsley, thyme, rosemary |
| 1/4 | c | Dried figs; halved |
| 1/4 | c | Shelled and lightly toasted pumpkin seeds |
| 3 | tb | Butter |
| Salt and pepper | ||
| 1/4 | c | Chicken stock |
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