We made this beautiful stuffed pumpkin as a thanksgiving day dish yesterday. It makes a very impressive presentation, and the combination of stuffing and pumpkin is absolutely delicious!
1 med pumpkin (about 3.5 lbs)
1 box stuffing mix
Vegetable broth
Margarine
1 large onion, chopped
3-4 stalks celery, sliced
1 apple, chopped
1/4 c pecans, chopped
1/4 c cranberries, chopped
1/4 t ground sage
Pre-heat oven to 350F.
Cut top off of pumpkin and hollow out.
Sprinkle inside of pumpkin with a little salt and pepper.
Saute onion until soft, add celery, saute until almost done but still crisp.
Make stuffing according to directions on box, using vegetable broth and EarthBalance.
Add onions, celery, apple, pecans, cranberries, and sage to stuffing.
Fill pumpkin with stuffing.
Place pumpkin in a baking dish with a bit of water at the bottom.
Bake for about an hour and a half, or until pumpkin is soft inside.
Scoop out a little pumpkin flesh with each serving of stuffing.
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