Holiday Stuffed Pumpkin

[Guest guest]

Holiday Stuffed Pumpkin

 

 

A festive main dish. Serve with mashed potatoes, gravy, assorted

vegetables, salad and bread or rolls.

 

Servings: 6-8

Preparation Time: 1 hour

Cooking Time: 1 1/2 hours

1 loaf whole wheat bread, cut into cubes

3 cups vegetable broth

1 onion, chopped

2 stalks celery, chopped

2-3 tablespoons soy sauce

1 tablespoon parsley flakes

2 teaspoons thyme

2 teaspoons sage

1 teaspoon marjoram

1-2 teaspoons poultry seasoning

1/2 teaspoon rosemary

Several twists of fresh ground pepper to taste

1 medium pumpkin or large winter squash

 

Preheat oven to 300 degrees. Place the bread on a baking sheet and

bake for 15 minutes. Place the broth, onions, celery and seasonings

in a medium saucepan and cook over medium heat for 20 minutes.

 

Meanwhile, cut the top off the pumpkin or winter squash and save

for a cover (as if you were going to make a jack-o-lantern). Clean

out the seeds and stringy portion, leaving plenty of the squash

flesh along the sides. Rinse well and set aside.

 

Place the bread cubes in a large bowl, pour the cooked broth over

the bread and toss well until bread is saturated with the liquid.

Cover the bowl and allow liquid to be absorbed for about 10-15

minutes. Taste and adjust seasonings (adding more poultry seasoning

and ground pepper, if needed).

 

Preheat oven to 350 degrees. Place the stuffing into the cleaned

pumpkin and cover with the pumpkin top. Place in a large baking

dish. Add 1 inch of water to the bottom of the baking dish. Bake for

1 ½ hours or until fork pierces the side of the pumpkin easily.

 

Hint: To save some time, cube the bread the night before and allow

it to sit uncovered in a single layer overnight. This will

eliminate the need to bake the bread cubes in the oven for 15

minutes.

 

Penny