Holiday Stuffed Pumkin

[Guest guest]

HOLIDAY STUFFED PUMPKIN

source: http://www.drmcdougall.com/holidaycooking.html

revised for gluten free by Amy

 

 

This makes a festive main dish for a holiday meal. 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 Gluten free bread, cut into cubes

3 cups vegetable broth

1 onion, chopped

2 stalks celery, chopped

2-3 tablespoons soy sauce( make sure wheat free)

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

planty 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,

ifneeded).

 

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 1/2

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.