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LOCATION: Recipes >> Casserole Recipes >> Stuffed Pumpkin 03

Print this Recipe    Stuffed Pumpkin 03

Yield: 8 servings

4 lb pumpkin
1 1/2 cup rice, long grain
2 large Granny Smith apples, peeled, cored & diced
1/2 cup sultanas
1/2 cup dried sour cherries
8 Tbsp butter, unsalted, melted
1 Tbsp sugar, or more to taste
3/4 tsp cinnamon
salt, to taste
1/4 cup hot water

Cut stem end of pumpkin in a circle about 4" in diameter (like when
you begin to carve a jack o' lantern). Reserve. Scoop out insides
of pumpkin, rinse out and pat dry with paper towels. With a grapefruit
knife or melon baller, scoop out as much of the flesh as you can
without penetrating the skin. Chop pumpkin flesh and set aside. In
large saucepan, bring 3 quarts of salted water to a boil. Add rice
and cook, covered, over high heat until almost cooked but still
slightly hard to the bite (about 15 minutes). Drain well. Meanwhile,
preheat oven to 325 degrees. In a large bowl, combine rice, chopped
pumpkin, apples, raisins, dried cherries and melted butter. Season
with cinnamon, sugar and salt and mix thoroughly. Spoon stuffing
loosely into pumpkin, sprinkle with the hot water and close tightly
with the reserved "lid". Place pumpkin on a baking sheet and bake
until pumpkin is tender when you prick it with the point of a knife,
about 2 hours. Cut into wedges and serve.

To serve, cut into wedges and serve with the stuffing.


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