Search recipe:
- Stuffed Pumpkin
-
- 1 sm (6 lb pumpkin
- 2 cups celery, diced
- 2 cups onion, diced
- 3 cups dried bread, cubed
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp mixed herbs, minced
- 1/2 - 1 cu cranberries, halved
- 1 small apple, diced
- salt to taste
- Directions
- Cut pumpkin top off at angle (so it won't slip in while baking), remove all seeds and strings. Pre-bake pumpkin for 30-40 minutes at 350 degrees. The pumpkin should still be firm but a knife will pierce easily. Keep hot. While pumpkin is baking, heat oil, butter and add herbs(ex. sage, rosemary, thyme, oregano, parsley) or can use 1 tsp of poultry seasoning. Add celery and onion cover and simmer for 25 minutes or until onion and celery is cooked. Stir occasionally. Mix fresh and dried cranberries, apple, and bread into celery mixture. Add enough warm water to moisten, it should not be soggy. Remove pumpkin from oven, carefully pack with stuffing, replace top of pumpkin. Raise oven temperature to 375 and bake for an additional 30-40 minutes. Pumpkin will be soft, but should not collapse. Remove carefully. Serve making sure to cute some pumpkin into stuffing mixture.
- Provided by:
- Catherine, the Herb Lady
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