It’s Stuffed Pumpkin time!

Can you believe it – it’s already time to be thinking about Stuffed Pumpkin! For several years I have been posting this Stuffed Pumpkin recipe. This delicious meal is an important part of our transition to fall and the center piece of our Thanksgiving dinner. It comes out of the oven the most beautiful golden brown and it oh soooo goooood!!!!

When it’s your Thanksgiving dinner or you are serving it at a dinner party, be sure that you make two – you are going to want one for leftovers! Just sitting here typing this post I can smell all the spices and my mouth is watering! Plan ahead and purchase your pumpkins before they are sold out.

Stuffed Pumpkin

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/rice 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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