Stuffed pumpkin recipe Cooking method
9 to 10 inch pumpkin
1 med. onion
2 lb. cooked wild rice
1 lb. diced rosemary potatos
1 sleeve crushed Ritz crackers
1 crushed garlic clove
Salt and pepper
1 tsp. poultry seasoning
1/4 tsp. cinnamon
1/4 tsp. cloves
Fry onion in butter until soft. Add rice, and set aside - DO NOT discard... yet. Thicken mixture with Ritz and veg stock, add all other ingredients. Mixture should be pasty and very moist. allow the crackers to absorb the juice. Salt and pepper to taste.
PREPARING THE PUMPKIN:
Cut a cup off the top of the pumpkin, cutting at an angle so the
top can be replaced without falling through. Thoroughly remove all
the contents of the pumpkin and wash the shell both inside and out.
Fill pumpkin almost to the top with the stuffing, place in two inch
pan in about 1/2 inch of water, and place in oven at 350 degrees.
A 9-10 inch pumpkin should cook for about 2 hours, or until knife
easily slips in and out of side. IMPORTANT: Cooking time will be about
1 HOUR if the stuffing is placed in the pumpkin while still hot!!!
Continue to replenish the water as it evaporates.
Your Stuffed pumpkin recipe is ready now
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