Baked Stuffed Pumpkin With Meat Recipes

SAVORY STUFFED PUMPKIN

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the soup, mushrooms, soy sauce and brown sugar. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in the rice and water chestnuts. , Wash pumpkin; cut a 6-in. circle around stem. Remove top and set aside. Discard seeds and loose fibers from the inside. Spoon beef mixture into pumpkin; replace top. , Place in a greased 15x10x1-in. baking pan. Rub oil over outside of pumpkin. Bake, uncovered, until pumpkin is tender, 1-1/2 hours. Scoop out some pumpkin with each serving of beef mixture.

STUFFED PUMPKIN DINNER

Steps:

• Wash pumpkin; cut a 6-in. circle around top stem. Remove top and set aside; discard seeds and loose fibers from inside. Place pumpkin in a large Dutch oven. Fill with boiling water to a depth of 6 in.; add 1/2 teaspoon salt. Cover and simmer for 30 minutes or until the pumpkin is almost tender but holds its shape. Carefully remove and drain well; pat dry. , In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain well. Cool slightly; place in a large bowl. Add rice, tomato sauce, ham, eggs, garlic, oregano, pepper, vinegar and remaining salt. , Place pumpkin in a shallow sturdy baking pan. Firmly pack beef mixture into pumpkin; replace top. Leaving pan uncovered, bake at 350° for 1 hour. Let stand for 10 minutes. Remove the top; if desired, use paper towel to remove excess moisture from top of meat. Slice pumpkin into wedges.

SAVORY STUFFED PUMPKIN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut a lid off the top of the pumpkin; discard seeds and pulp. Reserve lid.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Heat butter in another pan over medium-high heat. Add celery and onion and saute until tender, 5 to 7 minutes. Remove from heat and stir into the ground beef.
• Mix soup, cooked rice, mushrooms, soy sauce, and brown sugar together in a large bowl. Add beef mixture and stir well.
• Stuff the pumpkin with the mixture and replace the lid. Place on a rimmed baking sheet.
• Bake in the preheated oven until pumpkin is soft, 1 to 2 hours. Serve in pumpkin. Add some of the baked pumpkin to each serving.

STUFFED PUMPKIN I

Steps:

• In a saucepan, bring 4 cups water to a boil. Add wild rice and stir. Reduce heat, cover and simmer 1 hour, or until tender.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove the top of the pumpkin and scoop out pulp and seeds. Prick the pumpkin interior with a fork and rub with 1 teaspoon salt and dry mustard.
• Heat bacon grease in a large skillet over medium-high heat. Stir in the ground venison and onion. Slowly cook and stir until evenly brown. Remove from heat. Mix in the wild rice, remaining salt, eggs, sage and pepper. Stuff the pumpkin with the venison mixture. Place pumpkin in a shallow baking pan with 1/2 inch water.
• Bake the pumpkin in the preheated oven 1 1/2 hours, or until tender. Add more water to the pan as necessary to avoid sticking.

BAKED STUFFED PUMPKIN

Steps:

• Cut off top of pumpkin and scoop out seeds. Cook potatoes. While potatoes are cooking, saute onion and hamburger in butter or oleo. Mash potato and hamburger together (do not add milk). Add cinnamon, poultry seasoning, salt and pepper; mix well, and stuff the pumpkin. Bake at 350 degrees F for 1-1/2 to 2 hours or until a fork goes through the pumpkin easily.

SAVORY BAKED STUFFED PUMPKIN

Steps:

• Preheat oven to 350F degrees.
• Wash and dry the pumpkin. Cut a circle out of the top of the pumpkin at a 45 degree angle and set aside.
• Scoop out the seeds and threads as best you can using a large spoon or a pumpkin scoop. (You can save the seeds, clean them, season with salt and roast for delicious pumpkin seeds if you'd like.)
• Season the inside of the pumpkin with salt and pepper and place it on a baking dish.
• Cut bread into cubes, place in a bowl and set aside.
• Heat olive oil in a skillet over medium heat. Add diced onion, celery, garlic, salt to taste, sage and rosemary and sauté for about 30 seconds to a minute.
• If the sausages are in casings, remove and discard the casings. Add the sausage to the skillet and cook with spices and vegetables until fully cooked through and browned. Add the chopped apples to the skillet and cook for another 3-4 minutes.
• Add the skillet mixture to the bowl of cubed bread and stir. Mix the cooled chicken broth with eggs in a separate bowl and combine. Pour the chicken broth and eggs mixture into the filling bowl and toss. Add dried cranberries to the filling.
• Fill the prepared pumpkin with the meat filling, cover the lid on top. Bake the stuffed pumpkin for 40 minutes, then open the lid and cook for another 20 minutes.
• Let stand for 10 minutes before serving. (Be careful when moving the dish, as the pumpkin can be fragile.)

BAKED STUFFED PUMPKIN

Steps:

• Preheat oven to 350 .
• Cut top from pumpkin and clean.
• Coat inside with butter and 1/4 cup brown sugar.
• Saute ground beef, onion, cabbage, and peppers in oil in large skillet. Drain fat.
• Add corn and barley to mix, then stuff mix into pumpkin.
• Add remaining brown sugar on top. Put on pumpkin top.
• Place pumpkin in a shallow pan with 2" of hot water. Bake for 1 1/2 to 2 hrs., or until tender.