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Baked Stuffed Pumpkin

This is an unusual side dish to serve with roast turkey or chicken. (We had some leftover stuffing, which we baked in a side dish.)

1 pumpkin, 3-4 pounds
Salt and pepper
1/2 cup chopped onion
1/2 cup chopped celery
6 slices whole wheat bread, toasted and cubed
1 apple, peeled and coarsely chopped
1/2 cup chopped nuts
1/2 cup raisins
1 egg, slightly beaten
2 tablespoons butter or margarine
3/4 cup chicken broth

Wash and dry pumpkin. Cut a large circle around stem; lift outand save. Carefully scrape out the seeds and pulp. Score the inside several times with a knife. Sprinkle inside with salt and pepper to taste. Set aside.

In large bowl, combine onion, celery, bread cubes, apple, nuts, raisins, egg, butter and broth. Mix well. Lightly spoon stuffing into pumpkin (do not pack), leaving a little space at top for expansion. Replace lid. Place pumpkin in a 9-by-13-inch greased baking pan. Bake in preheated 350-degree oven for 1 1/2 hours or until pumpkin is soft to the touch and filling is hot. Serve immediately, scraping some of the soft pumpkin from inside with each serving. Serves 6 to 8.

Carolyn Beinlich, Triple B Farms

Thursday, October 07, 1999

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