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LOCATION: Recipes >> Vegetarian >> Holiday Stuffed Pumpkin

Print this Recipe    Holiday Stuffed Pumpkin

4 - 6 c bread cubes
1 pumpkin
2 - 3 c green vegetables, minced
savory spices (dried onion, dill, oregano, cumin, etc.)
1/2 c nut pieces (pignoli, pecan)
2 eggs (egg beaters)

Start with a cooking pumpkin (although a squash may also work),
about 3 1/2 to 4 lbs. for a small household. Cut off the top,
straight across. Pull out all the innards and scrape it down.
The cap can be hollowed out to fit neatly over the stuffed "bird".

If you're going the bread route, here's what I did. Get some dried
bread or dried bread cubes. Taste bread and if the bread is already
salty and savory, then don't add a lot of spices. I used some
leftover dinner rolls that had gotten hard, so had to soak them
before I put them throught the food processor. I ended up simmering
them to speed up the process.

I did not measure, but think that the breading came to about 4 -
6 cups. Then shredded some green vegetables, like raw zucchini
and broccoli -- whatever I happened to need to use up. Guess some
veggies will taste better than others. This tasted fine. It was
simmered briefly, then strained, and 2 1/2 cups were used. To that
I added dried minced onion and dried dill, each 2 Tbs (approx),
and cumin, oregano, each 1 tsp or more, and no salt since the rolls
were very salty.

Threw in some dried cherries, the roasted pignoli and pecan pieces,
about 1 - 2 Tbs on the cherries, and 1/4 cup each on the nuts, or
less. Stirred in 2 egg beaters (egg substitute) and 1 whole egg.
Moistened it further with vegetable stock made from celery, dried
mushroom (2 -3 pieces) and carrot. The celery flavor came through.

That's it. And baked at 400 F for an hour or so. Lower the temp
if things start to get too brown before the pumpkin gives. Oh,
put the cap in too. Since there was enough stuffing left for a
small casserole, I put the cap over that. The trade off is between
moist and crisp. If you want the top part crisp, cook the pumpkin
cap separately then use it for show later, as a cover to the stuffing
in the pumpkin. I covered the stuffing with foil before it was
all finished and lowered the oven temp. to 350 F, since it was
getting too crusty.

I think that whatever you liked with your old t'DAY turkey will be
what you like in the stuffed pumpkin. I liked finding a few chewey
bits of nuts and dried cherries, and I liked it savory and somewhat
soaked (not soggy) and moist. And don't overcook the pumpkin, it
can always be cut out of its shell and enjoyed with the filling.

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