Russian Stuffed Pumpkin

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Russian Stuffed Pumpkin

 

5 pound sugar pumpkin

1 1/2 cups long-grain rice

2 large tart cooking apples, like, granny smith,

peeled, diced

1/2 cup golden raisins

1/2 cup dried sour cherries

8 tablespoons unsalted butter, melted

1 tablespoon sugar or more to taste

3/4 teaspoon ground cinnamon

salt to taste

1/4 cup hot water

 

This spectacular stuffed pumpkin can be the

centerpiece of your Thanksgiving table. Pumpkin is

stuffed with rice, apples, raisins and sour cherries,

then baked.

Cut the stem end of the pumpkin as if you were about

to carve a jack o'lantern. Set aside " lid " . Remove

insides of pumpkin and discard (or save to roast and

munch on). Using a grapefruit knife or melon baller,

scoop out the flesh of the pumpkin as much as you can

without piercing the skin. Chop flesh and set aside.

In lg saucepan, bring 3 qts of salted water to boil

and dump in the rice. Cook over high heat, covered

until still a bit hard to the bite...about 15 minutes.

Drain well.

Meanwhile, preheat oven to 325 degrees.

In large bowl, combine, pumpkin, partially cooked

rice, raisins, dried sour cherries and melted butter.

Season with sugar, salt and cinnamon. Spoon stuffing

loosely into pumpkin, sprinkle with the hot water and

put " lid " on tightly. Place on baking sheet and bake

till pumpkin is tender to a point of a knife...about 2

hrs. Cut into wedges and serve.

Serves 8.

 

 

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