Best 2 Stuffed Thanksgiving Pumpkin Recipes
In the spirit of Thanksgiving, discover a unique and delectable dish that will elevate your holiday feast. Our stuffed Thanksgiving pumpkin recipe combines the best of both worlds, a roasted pumpkin filled with an array of autumnal flavors. From the savory stuffing made with a blend of herbs, chestnuts, and dried cranberries to the tender turkey and flavorful vegetables, every bite is a celebration of the harvest. Additionally, we provide alternative stuffing recipes, including a vegetarian option with quinoa, mushrooms, and roasted butternut squash, as well as a gluten-free stuffing made with almond flour and fresh herbs. These variations ensure that everyone can enjoy this special dish, regardless of dietary restrictions. So gather your loved ones around the table and indulge in this stunning centerpiece that embodies the essence of Thanksgiving.
Here are our top 2 tried and tested recipes!
VEGETARIAN THANKSGIVING STUFFED PUMPKIN
Categories Vegetable Bake Thanksgiving Vegetarian Wheat/Gluten-Free Stuffing/Dressing Healthy
Yield 6-8 side dish
Number Of Ingredients 15
Steps:
- Pre-cook pumpkin: Carefully cut a circle around stem and remove top of pumpkin. Scrape out seeds and stringy pulp. Place pumpkin in casserole dish, add 1 inch of water to dish, place top back on pumpkin, and bake at 425 for 30 minutes. Remove from oven and set aside. While pumpkin is baking, prepare filling: Cook grains according to package directions. Separately, saute onions, garlic and celery in 2 TBSP olive oil until golden (do not brown). Add mushrooms and continue saute until most water has evaporated. Add walnuts, sherry, sage, thyme, cayenne and salt to taste. Saute for 1 minute. When grains are cooked, mix grains with onion mixture, shredded cheese, beaten egg and parsley in large bowl. Fill partially cooked pumpkin with the filling. Replace top. Add water if needed, to 1 inch. Bake stuffed pumpkin at 375 for 45 minutes. Any filling not used for stuffing pumpkin can be baked separately in a casserole dish for about 25 minutes. To serve, place pumpkin on attractive serving dish, cock top to side (to reveal stuffing), and garnish with a sprig of fresh sage. Scoop out filling and some of the sides of the pumpkin when serving. Great reheated!
STUFFED THANKSGIVING PUMPKIN
Categories Bake Thanksgiving Quick & Easy Stuffing/Dressing
Number Of Ingredients 10
Steps:
- 1. 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. 2. Preheat oven to 350 degrees F(175 degrees C). 3. 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. 4. 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. 5. Bake the pumpkin in the preheated oven 1 1/2 hours. Add more water to the pan as necessary to avoid sticking.
Tips:
- To save time, use a pre-made pie crust or puff pastry sheet.
- To make the stuffing, use day-old bread for a better texture.
- Add some chopped fresh herbs, such as thyme, sage, or rosemary, to the stuffing for extra flavor.
- If you don't have a pumpkin, you can use another type of winter squash, such as butternut squash or acorn squash.
- To make the pumpkin easier to cut, microwave it for a few minutes before cutting.
- Be careful not to overcook the pumpkin, as it can become mushy.
- Serve the stuffed pumpkin with your favorite Thanksgiving sides, such as mashed potatoes, gravy, and cranberry sauce.
Conclusion:
Stuffed pumpkin is a delicious and festive dish that is perfect for Thanksgiving dinner. It is also a great way to use up leftover turkey and stuffing. With a little planning and effort, you can make a stuffed pumpkin that will impress your family and friends.
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