baked stuffing pumpkins
(1 rating)
These were new this year on our thanksgiving table and they were yummy. You can eat the pumpkin along with the stuffing! YUM!
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(1 rating)
yield
6 small pumpkins
prep time
25 Min
cook time
1 Hr 30 Min
method
Bake
Ingredients For baked stuffing pumpkins
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6 sm2-3lbs each, pumpkins, free out of seeds and pulp
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4 cbrown rice, cooked
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2 cwhole wheat bread or cornbread, cubed
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1 lgwhite onion, chopped
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1 ccelery, chopped
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2grannysmith apples, unpeeled & chopped
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1 croasted chestnuts or a handful of cashews
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1 1/2 Tbspitalian seasoning herb mix
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1/4 tspsweet paprika
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1 stickbutter, melted
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2 cchicken or vegetable stock
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2 Tbspsoy sauce
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salt & pepper, to taste
How To Make baked stuffing pumpkins
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1Cut off top or lid of pumpkins, clean out the inside of seeds and stringy pulp. Set the pumpkins on a large oiled baking sheet. Cook your brown rice according to directions on box. Preheat oven to 350. With a knife cut an x on the flat side of the chestnut and place the x side up on a cookie sheet 3-5 minutes until the x curls back to expose the nut, you must shell them while they are hot then chop them.
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2Combine cooked rice, bread cubes, onion, celery, apples, chestnuts, and herbs then mix well. Add stock, butter(melted) and soy sauce and mix well again. Salt and pepper and mix one last time.
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3Stuffing should be moist but not wet. Pack loosely into pumpkins and replace lids and bake on oiled baking sheet at 325 degrees for 1 hr. 30 minutes.
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4It is done when a fork pushes easily through the pumpkin. Transfer to casserole dish and serve at the table. Scooping out some of the tender pumpkin as well with the stuffing. We enjoyed these a lot.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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