Elegant Stuffed Pumpkin
Submitted by jayson
Elegant stuffed pumpkin filled with brown rice, whole wheat breadcrumbs, tart apples, chestnuts, and herbs, then baked whole until fork-tender. A stunning vegetarian Thanksgiving centerpiece.
YIELD
5 servingsPREP
15 minCOOK
READY
A whole 5-pound pumpkin hollowed out, packed with a savory stuffing of brown rice, whole wheat breadcrumbs, tart apples, roasted chestnuts, celery, and herbs, then baked until the shell is soft enough to scoop. This is a showstopper vegetarian centerpiece that belongs on any holiday table.
The stuffing combines cooked brown rice with whole wheat breadcrumbs for a hearty base, then layers in flavors: chopped tart apples for brightness, roasted chestnuts (or cashews) for buttery crunch, and a full herb quartet of sage, savory, marjoram, and oregano. It’s basically Thanksgiving stuffing packed into a pumpkin instead of a turkey.
Vegetable stock and melted butter moisten the stuffing, but it should be moist, not wet. Overly wet stuffing steams instead of baking and turns the pumpkin interior soggy. Pack loosely to allow heat circulation.
The pumpkin is done when a fork slides through the wall easily, about 1 ½ hours at 325°F (160°C). At the table, scoop out tender pumpkin flesh with each serving of stuffing. The sweet, caramelized pumpkin mixed with the savory, herbed stuffing is the whole point.
Chef Tips
- Choose a sugar pumpkin or pie pumpkin. Large carving pumpkins are watery and stringy.
- Scrape out all seeds and stringy pulp completely before stuffing.
- Place on an oiled cookie sheet to catch any juices that may leak.
- Extra stuffing baked in a separate covered casserole for 1 hour makes a great side dish.
Variations
- Sausage stuffed: Add crumbled cooked Italian sausage to the stuffing for a non-vegetarian version.
- Wild rice blend: Replace brown rice with a wild rice and brown rice mix for a nuttier flavor.
- Cranberry pecan: Fold in dried cranberries and toasted pecans for a more festive, holiday-forward stuffing.
Ingredients
Directions
Cut off top of pumpkin to make a lid.
Remove the seeds and scrape out any stringy pulp.
Combine dry ingredients in a large mixing bowl and mix well with hands.
Add stock and butter, and mix well, adding soy sauce and salt if desired.
Stuffing should be moist but not wet.
Pack loosely into pumpkin, replace lid, and bake on oiled cookie sheet for 1½ hours or more at 325℉ (160℃).
It is done when a fork pushes easily through the pumpkin.
Transfer to a caserloe dish and serve at the table, scooping out some of the tender pumpkin flesh with each serving of stuffing.
If the pumpkin is organically grown, you may eat the skin too.
(If you have too much stuffing for your pumpkin, place extra in an oiled casserole, cover, and bake for 1 hour.)
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