Thanksgiving Stuffed Pumpkin Recipes

DELICIOUS STUFFED PUMPKIN RECIPE FOR THANKSGIVING

Steps:

• To make stuffed pumpkin, start by first washing the pumpkin thoroughly. Then, draw a circle around the top stem and cut it and put it aside. Discard the seeds and loosen the fibers from within the pumpkin. You can use the pumpkin seeds in salads or have them as a healthy snack.
• Once done, keep the pumpkin in a large Dutch oven and fill it with boiling water to a depth of almost 6 inches. Now add 0.5 teaspoons of salt. Cover the pumpkin with the top you had set aside, and allow it to simmer for half an hour or till the time the pumpkin becomes almost tender. Ensure that it still holds shape. You would not want it to become too tender as it would easily break. Now, remove the water carefully from the pumpkin and pat it dry, whilst allowing it to cool.
• Meanwhile, cook the minced beef, green pepper, and onions, in a large skillet on medium heat. Continue to cook it until the meat no longer remains pink in color, and the vegetables tender. Once done, let it cool. Place the mixture, thus created, in a large bowl and to it add cooked rice, ham, tomato sauce, sautéd garlic, eggs, pepper, oregano, vinegar and the remaining 0.5 teaspoons of salt. Mix well.
• Now, in a shallow and sturdy baking pan, place the pumpkin and firmly pack the beef and rice mixture (that you mixed in a large bowl) into it. Cover the top and bake the pumpkin at 350° for 1 hour, leaving the baking pan uncovered. Once done, let it stand for not less than 10 minutes.
• Once done, ensure you remove the top and if you prefer to use a paper towel to let out excess moisture from the top of the meat. Now slice the pumpkin into 6-8 wedges and serve. Enjoy this delicious Thanksgiving treat with your loved ones!

THANKSGIVING STUFFED PUMPKIN

Steps:

• Preheat oven to 400 degrees.
• Line a baking sheet with parchment.
• Using a sharp knife carefully cut a hole in the top of the pumpkins.
• Scoop out seeds and strings.
• Sprinkle the inside of the pumpkins with salt and pepper.
• Saute mushrooms and onions in two tablespoons olive oil until mushrooms are soft.
• Combine mushrooms, onions, and remaining ingredients.
• Fill pumpkins and replace caps.
• Place on prepared baking sheet.
• Bake on the second to lowest rack for 1 1/2 hours or until pumpkin can be easily pierced with a fork.

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.

STUFFED PUMPKIN

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place pumpkin halves on a baking sheet, cut-side up. Spread butter on the inside of each half.
• Bake in the preheated oven until flesh is tender, about 50 minutes.
• Combine beef, pork, spinach, cauliflower rice, onion, cinnamon, salt, pepper, garlic powder, and cayenne pepper; fold in 1/2 of the Parmesan cheese. Fill each pumpkin half with mixture; top each with remaining Parmesan cheese.
• Bake in the oven until filling is cooked through, about 10 minutes more.

THANKSGIVING STUFFED ROAST PUMPKINS RECIPE

Steps:

• Roast the Pumpkins and Squash: Adjust oven rack to center position and preheat to 350°F (180°C). Line a rimmed baking sheet with parchment paper. Working with one pumpkin at a time, use a sharp paring knife to cut the top of the pumpkin off in one piece (as when making a jack-o'-lantern). Carefully run knife along the cavity of the pumpkin to loosen seeds and stringy pulp, then use a spoon to scoop them out and scrape the cavity clean. Using the paring knife, scrape seeds and pulp from the tops as well. Discard seeds and pulp or reserve for another use (try roasting the seeds with one of our seasoning combinations for a snack). Repeat with remaining pumpkins.
• Make the Glaze (Optional): Whisk ingredients together in a small bowl and set aside.

STUFFED PUMPKIN WITH CORNBREAD STUFFING

Steps:

• Preheat oven to 350 degrees F. Cut stem section from the pumpkin and remove seeds. Sprinkle inside with salt and cinnamon. Place hollowed pumpkin on a baking sheet in oven and roast for 20 minutes. Remove and fill with cornbread dressing (recipe follows) leaving 1 to 2 inches at the top for expansion. Increase oven temperature to 375 degrees. Place stuffed pumpkin in oven and bake for another 35 to 40 minutes or until pumpkin is tender, dressing is set and nicely browned on top.
• Combine cornbread, toasted bread and crackers in mixing bowl. Pour stock into saucepan and add celery and onion. Bring to a boil and cook for 10 minutes, allow to cool. Add stock mixture to bread crumb mixture with beaten eggs, butter, sage, salt and pepper.
• Preheat the oven to 375 degrees F. In a mixing bowl, combine all of the ingredients and mix well. On the stove top, heat the oil in a large skillet until hot but not boiling. Pour the hot oil into the bowl with the other ingredients and mix well. Pour the batter into the skillet and bake for 35 to 50 minutes. Start checking for doneness after 35 minutes; it should be golden brown when done.

STUFFED PUMPKIN (WITH BACON GRUYERE STUFFING)

Steps:

• Place a rack in the center of the oven and preheat to 350°F Line a baking sheet with a silicone baking mat or parchment paper (see last step for stovetop instructions). Using a very sturdy knife, cut a cap out of the top of the pumpkin (like a Halloween jack-o'-lantern) by working your knife around the top in a circle at a 45 degree angle. Cut out a large enough cap to make it easy to work inside the pumpkin. Remove the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper and put it on the baking sheet.
• In a large bowl, toss the bread, cheese, garlic, bacon and herbs together. Season with salt and pepper to taste and pack the mixture into the pumpkin. The pumpkin should be well filled (you might have a little too much filling or you might need to add to it). In a small bowl, stir the cream and the nutmeg together, seasoning the mixture with salt and pepper, then pour it into the pumpkin (again, you might have too much or too little--the ingredients should not swim in cream but they should be nicely moistened).
• Put the cap in place and bake the pumpkin for 90 minutes. Remove the cap and return to the oven for another 20 to 30 minutes, until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Remove the pumpkin very carefully (it will be heavy, hot and wobbly) and place it on the table or transfer it to a platter. To serve, either spoon out portions of the filling and pumpkin meat, or dig into the pumpkin meat with a large spoon and mix it into the filling before spooning out portions.
• You may also cook the pumpkin in a large Dutch oven and bring it directly to the table for serving.

THANKSGIVING STUFFED PUMPKIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the almonds in a skillet over medium heat, and cook 5 minutes, stirring constantly, until lightly toasted.
• Melt 1 tablespoon butter in a skillet over medium heat, and saute the onion until tender.
• 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.
• Bake pumpkin 1 hour, or until filling is hot and bubbly. Cover pumpkin with aluminum foil if it begins to brown.