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LOCATION: Recipes >> Casserole Recipes >> Stuffed Pumpkin 01

Print this Recipe    Stuffed Pumpkin 01

Stuffed Sugar Pumpkin
Yield: 6 Servings

1 sugar pumpkin, 4-5 pounds
1 tsp salt
1/2 tsp dry mustard
2 Tbsp rendered fat
1 lb ground buffalo, venison or beef
1 onion, chopped
1 cup cooked wild rice
3 eggs, beaten
1 tsp crushed, dried sage
1/4 tsp pepper

Preheat oven to 350 deg F. Cut the top off the pumpkin and remove
strings and seeds. Reserve seeds for another use. Prick the cavity
with a fork and rub with 1 teaspoon salt and the mustard. Heat fat
in a large skillet, add meat and onion and saute over medium-high
heat until browned. Off the heat, stir in wild rice, eggs, remaining
salt, sage and pepper. Stuff pumpkin with the meat mixture. Place
1/2" water in the bottom of a shallow baking pan. Put pumpkin in
the pan and bake for 1 1/2 hours, or until tender. Add more water
to the pan as necessary to avoid sticking. To serve, cut pumpkin
into wedges, giving each person pumpkin and stuffing.

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