Stuffed Pumpkin
Photo: flickr user me and the sysop
Ingredients
1 (5-6 lb) pumpkin
3 tablespoons hazelnut oil
6 celery stalks
1 medium leek, diced
1 package smoked tofu
1 cup mushrooms, cubed
2 cups cooked wild rice
6 cups bread, cubed
1 cup dried cranberries or currants
1 cup hazelnuts
1 tablespoon poultry seasoning
1 cup vegetable stock (up to 2)
ground pepper to taste
Preparation
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Add seasonings and optional ingredients as you choose. Mix together, preferably with your hands. Add more stock or use eggs if you like a moister dressing; skip the eggs or use less stock if you prefer a drier one. Stuff into pumpkin and bake at 350 degrees for about one and one half hours, until stuffing is heated through to the center and pumpkin is fork tender.
Tools
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About
The color of the cranberries, celery, leek, wild rice and pumpkin create a gorgeous presentation! Serves 8 as a main dish at a vegetarian holiday feast. Serves many more as a side dish. Bring to the table and carve off wedges of pumpkin for each person. Serve with mushroom gravy.
Yield:
8.0 servings
Added:
Friday, December 10, 2010 - 1:02am