Elegant Stuffed Pumpkin

Course : Vegetables
Serves: 5
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


5 pound pumpkin
2 cups to 3 cups brown rice cooked
2 cups crumbled dry whole wheat bread (or part corn bread etc )
1 medium Onion -- chopped
1 cup chopped celery and leaves
2 medium apples -- (tart and unpeeled),, chopped
1 cup roasted chestnuts or cashew nuts -- cut in half.
1 teaspoon sage
1 teaspoon marjoram
1 teaspoon savory
1 teaspoon oregano
1 teaspoon paprika
1 cup vegetable stock up to 2-cups
1/4 cup butter melted or safflower oil. -- up to 1/2-cup
1 tablespoons soy sauce or salt to taste.

Preparation / Directions:

Cut off top of pumpkin to make a lid. Remove the seeds and scrape out any stringy pulp. Combine dry ingredients in a large mixing bowl and mix well with hands. Add stock and butter, and mix well, adding soy sauce and salt if desired. Stuffing should be moist but not wet. Pack loosely into pumpkin, replace lid, and bake on oiled cookie sheet for 1 1/2 hours or more at 325 F. It is done when a fork pushes easily through the pumpkin. Transfer to a caserloe dish and serve at the table, scooping out some of the tender pumpkin flesh with each serving of stuffing. If the pumpkin is organically grown, you may eat the skin too. (If you have too much stuffing for your pumpkin, place extra in an oiled casserole, cover, and bake for 1 hour.)

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Vegetables Recipes