Elegant stuffed pumpkin
Yield: 5 Servings
- 1 5-pound pumpkin
- 2 To 3 cups brown rice Cooked
- 2 c Crumbled dry whole wheat Bread (or part corn bread Etc ) I used bread Crumbs and corn meal.
- 1 Onion chopped
- 1/2 To 1 cup chopped celery and Leaves
- 2 Apples (tart and unpeeled) Chopped
- 1 c Roasted chestnuts or a
Andful of cashew nuts cut In half. x Herbs: Sage savory Marjoram oregano and Paprika to taste. I used About a teaspoon Each 1 To 2 cups vegetable stock 1/4 To 1/2 cup butter melted Or safflower oil. [ed ...Necessary?] Soy sauce or salt to taste. 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.) The Vegetarian Times Cookbook p. 290 Posted by "norman (n.m.) kruse"