baked stuffing pumpkins
These were new this year on our thanksgiving table and they were yummy. You can eat the pumpkin along with the stuffing! YUM!
prep time
25 Min
cook time
1 Hr 30 Min
method
Bake
yield
6 small pumpkins
Ingredients
- 6 small 2-3lbs each, pumpkins, free out of seeds and pulp
- 4 cups brown rice, cooked
- 2 cups whole wheat bread or cornbread, cubed
- 1 large white onion, chopped
- 1 cup celery, chopped
- 2 - grannysmith apples, unpeeled & chopped
- 1 cup roasted chestnuts or a handful of cashews
- 1 1/2 tablespoons italian seasoning herb mix
- 1/4 teaspoon sweet paprika
- 1 stick butter, melted
- 2 cups chicken or vegetable stock
- 2 tablespoons soy sauce
- - salt & pepper, to taste
How To Make baked stuffing pumpkins
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Step 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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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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