Stuffed Pumpkin 2017

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.