Thanksgiving Stuffed Pumpkin |
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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 12 |
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My sister and I devised this recipe when we were new vegetarians looking for a Thanksgiving main dish in place of turkey. It tastes great and makes a beautiful presentation. We even take the kids on a 'Pumpkin Hunt' in advance of Thanksgiving - so much more humane than a turkey hunt! Ingredients:
1/2 cup sliced almonds |
1 tablespoon butter |
1 onion, finely chopped |
2 eggs, lightly beaten |
1/2 cup mayonnaise |
1 (10.75 ounce) can condensed cream of mushroom soup |
2 (14 ounce) bags frozen chopped broccoli, thawed and drained |
salt and pepper to taste |
1 large sugar pumpkin, top removed, seeded |
3 cups shredded cheddar cheese |
1 (16 ounce) package herb seasoned stuffing mix |
1/2 cup melted butter |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the almonds in a skillet over medium heat, and cook 5 minutes, stirring constantly, until lightly toasted.
3. Melt 1 tablespoon butter in a skillet over medium heat, and saute the onion until tender.
4. In a bowl, mix the onion, eggs, mayonnaise, cream of mushroom soup, and broccoli. Season with salt and pepper. Scoop 1/3 of the mixture into the pumpkin. Layer with 1 cup cheese and 1/3 stuffing, and drizzle with 1/3 melted butter. Sprinkle with 1/3 toasted almonds. Repeat layers. Place pumpkin on a baking sheet.
5. Bake pumpkin 1 hour, or until filling is hot and bubbly. Cover pumpkin with aluminum foil if it begins to brown.
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