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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This spectacular stuffed pumpkin can be the centerpiece of your Thanksgiving table. Pumpkin is stuffed with rice, apples, raisins and sour cherries, then baked Ingredients:
4 lb pumpkin |
1 1/2 c long-grain rice |
2 lg tart cooking apples (like |
-granny smith), peeled |
-cored and diced |
1/2 c golden raisins |
1/2 c dried sour cherries |
-(available in specialty |
-food stores) |
8 tb (1 stick) unsalted butter |
-melted |
1 tb sugar or more to taste |
3/4 ts ground cinnamon |
salt to taste |
1/4 c hot water |
Directions:
1. Cut the stem end of the pumpkin as if you were about to carve a jack
2. o'lantern. Set aside lid .
3. Remove insides of pumpkin and discard
4. (or save to roast and munch on).
5. Using a grapefruit knife or melon
6. baller, scoop out the flesh of the pumpkin as much as you can without piercing the skin.
7. Chop flesh and set aside.
8. In lg saucepan, bring 3 qts of salted water to boil and dump in the
9. rice.
10. Cook over high heat, covered until still a bit hard to the
11. bite...about 15 minutes.
12. Drain well.
13. Meanwhile, preheat oven to 325 degrees.
14. In large bowl, combine, pumpkin, partially cooked rice, raisins,
15. dried sour cherries and melted butter.
16. Season with sugar, salt and
17. cinnamon.
18. Spoon stuffing loosely into pumpkin, sprinkle with the hot
19. water and put lid on tightly.
20. Place on baking sheet and bake till
21. pumpkin is tender to a point of a knife...about 2 hrs.
22. Cut into wedges and serve.
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