Thanksgiving Stuffed Pumpkins
Serves 6 as a main dish
Ingredients:
1 medium-large pumpkin
3 cups stale bread cubes (or fresh bread dried in the oven at 200 degrees for 20 min.)
1 cup uncooked wild rice blend
2 cups vegetable broth
2 Tbsp olive oil (more if needed for sautéing vegetables)
1 cup heavy cream (milk or soy milk for a lower fat option)
Meat option: 1lb thick cut bacon and 1lb sausage
Vegetarian option: 2 packages field roast and 16oz sliced mushrooms (we got Chantrelles but others would be good as well)
Optional but highly recommended add ins:
1/2 bunch celery
1 leek
2-3 carrots
3 cloves garlic, minced
1 yellow onion, chopped
1 yellow onion, sliced (we placed this in the dish around the pumpkin to caramelize while the pumpkin baked)
2 Tbsp fennel seeds, chopped
Fresh thyme
Fresh rosemary
Directions:
Bring broth to a boil in a small saucepan, add rice, and bring to a simmer. Cover the rice and reduce heat to low for 30 minutes. Chop any vegetables (mushrooms, celery, onion, etc.) you want to fill your pumpkin with. Check rice after 30 minutes and drain any excess liquid. Re-cover the rice and let sit until ready to mix with the other ingredients.
Heat oil in a large pan on medium and sauté the vegetables. Brown your meats or meat alternative in another pan. Preheat the oven to 350 degrees, adjusting the rack in the oven to make sure your pumpkin will fit. Carefully cut a large opening in the top of your pumpkin with sturdy knife at about a 45 degree angle. Scoop out the seeds and strings with a spoon. Mix together all stuffing ingredients (bread, rice, meat/alternative, vegetables, cream/milk) in a large bowl, adding any extra spices you desire and mixing well. Transfer stuffing to the pumpkin, placing extra sliced onion around the edges of your pan if desired. For large pumpkins, bake approximately 4 hours. The edges of the pumpkin should be soft when done. Slice sections from top to bottom of the pumpkin and add as much stuffing as you’d like. Enjoy!
