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LOCATION: Recipes >> Casserole Recipes >> Stuffed Pumpkin 04

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Stuffed Pumpkin
Serving Size : 6

14 inch pumpkin
3 medium russet potatoes, peeled and diced
1 tablespoon salt
1 tablespoon olive oil
1 pound ground beef
1 pound ground veal, optional
1/2 pound ground pork
1 tablespoon basil
1 tablespoon oregano
1 tablespoon parsley
1 green pepper, chopped
2 stalks celery, chopped
1 large onion, chopped
salt and pepper, to taste

Fill a large saucepan with water, add salt and bring to a boil.
Add potatoes to boiling salted water and cook until just softened,
about 5 minutes. Drain and set aside. In a large skillet combine
beef, veal and pork and saute in olive oil until meat just looses
it's pink color. Add green pepper, celery, basil, oregano, parsley
and onions and sauti 5 minutes longer. Add potatoes to meat mixture
and combine thoroughly. Cut top from pumpkin and remove seeds. Salt
and pepper the inside of pumpkin. Stuff meat mixture inside pumpkin
and replace cover back on pumpkin. Place pumpkin in large baking
dish and bake 1 hour at 400 degrees or 2 hours at 325 degrees.

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