Stuffed Pumpkin is a center piece of Roger and Marilyn Moore’s Thanksgiving Dinner
Sauce
1 cup apricot nectar
½ teaspoon ground ginger
1/8 teaspoon ground coriander
Stir together and set aside. Heat and pour over pumpkin and dressing when serving.
Stuffing
1 cup sliced mushrooms
2 cloves garlic, pressed
1 onion, chopped
1 ½ cups chopped celery
2 small apples, peeled & diced
1 cup apricot nectar
1 cup cooked white beans
2 tablespoons chopped fresh
parsley
1 tablespoon soy sauce
½ teaspoon Italian seasonings
½ teaspoon dried sage
1/8 teaspoon pepper
4 cups wild rice*
To prepare stuffing: Sauté the mushrooms, onion, celery and apple in the apricot nectar for 10 minutes. Add the beans and all of the seasonings and simmer for a few minutes to allow the flavors to blend. Stir in the bread cubes.
You can add other vegetables that you like in the dressing; I have put in green peppers and zucchini.
*You can substitute 2 to 3 cups whole wheat bread cubes
I also have substituted 2 cups of wild rice, and used half of the bread crumbs.
Pumpkin
1 medium pumpkin
Cut off the top of the pumpkin and save for a cover. Clean out seeds and string portion Place bread stuffing inside, cover with top of pumpkin. Place in a large roasting pan with 1 inch of water covering the bottom of pan. Bake at 350º for 1 ½ hours or until pumpkin can be pierced with a fork.
NOTE:
You may also use any of the following: Two medium acorn squash cut in half, butternut squash, cut in half, or banana or Hubbard squash.
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