Casserole Recipes: Stuffed Pumpkin 04 by Recipe Cottage

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	Stuffed Pumpkin 04

		Stuffed Pumpkin Serving Size : 6 14 inch pumpkin 3 medium russet potatoes, peeled and diced 1 tablespoon salt 1 tablespoon olive oil 1 pound ground beef 1 pound ground veal, optional 1/2 pound ground pork 1 tablespoon basil 1 tablespoon oregano 1 tablespoon parsley 1 green pepper, chopped 2 stalks celery, chopped 1 large onion, chopped salt and pepper, to taste Fill a large saucepan with water, add salt and bring to a boil. Add potatoes to boiling salted water and cook until just softened, about 5 minutes. Drain and set aside. In a large skillet combine beef, veal and pork and saute in olive oil until meat just looses it's pink color. Add green pepper, celery, basil, oregano, parsley and onions and sauti 5 minutes longer. Add potatoes to meat mixture and combine thoroughly. Cut top from pumpkin and remove seeds. Salt and pepper the inside of pumpkin. Stuff meat mixture inside pumpkin and replace cover back on pumpkin. Place pumpkin in large baking dish and bake 1 hour at 400 degrees or 2 hours at 325 degrees.