Baked Stuffing Pumpkin

Name: Baked Stuffing Pumpkin
Ingredients: 5 lb. fresh pumpkin; 4 Tbsp. melted butter; 1 onion, chopped; 1/2 c. celery, chopped; 2 c. cooked brown rice; 2 c. crumbled dry bread; 2 small tart apples, chopped; 1 c. canned chestnuts, drained and chopped; 2 tsp. mixed herbs (your choice: sage, savory, marjoram, thyme, salt and pepper); 1 c. (or more) vegetable stock

10 ingredients

6 steps

Ingredients

5 lb. fresh pumpkin
4 Tbsp. melted butter
1 onion, chopped
1/2 c. celery, chopped
2 c. cooked brown rice
2 c. crumbled dry bread
2 small tart apples, chopped
1 c. canned chestnuts, drained and chopped
2 tsp. mixed herbs (your choice: sage, savory, marjoram, thyme, salt and pepper)
1 c. (or more) vegetable stock

Directions

1

Cut top of pumpkin to make a lid.
2

Remove seeds and strings. Saute onion and celery in 2 tablespoons butter until onion is clear.
3

Combine sauteed vegetables with rice, bread, apples, chestnuts and seasonings in bowl.
4

Add melted butter and enough stock to moisten, not soak, the stuffing.
5

Pack loosely into pumpkin, replace lid and bake on oiled sheet at 350° for 1 to 1 1/2 hours, or until fork-tender.
6

Transfer cooked pumpkin to a platter. Slice into wedges, like a cake, and serve with gravy.