Holiday Stuffed Pumpkin
4 - 6 c bread cubes
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".
Get some dried bread or dried bread cubes, about 4 - 6 cups. Shred
some green vegetables, like raw zucchini and broccoli. Simmer
briefly, then strain, to make 2 1/2 cups. To that add dried minced
onion and dried dill, each 2 Tbs (approx), and cumin, oregano, each
1 tsp or more, and salt to taste.
ADd in some dried cherries, roasted pignoli and pecan pieces, about
1 - 2 Tbs on the cherries, and 1/4 cup each on the nuts, or less.
Stir in 2 egg beaters (egg substitute) and 1 whole egg. Moisten
it further with vegetable stock made from celery, dried mushroom
(2 -3 pieces) and carrot.
Bake at 400 F for an hour or so. Lower the temp if things start
to get too brown before the pumpkin gives.