Stuffed Pumpkin I Recipe - Allrecipes.com
Stuffed Pumpkin I Recipe
  • READY IN hrs

Stuffed Pumpkin I

Recipe by  

"This is a beautiful dish to serve as a centerpiece to your holiday celebration. A whole pumpkin is stuffed with a savory meat mixture. The recipe calls for venison, but ground beef may be substituted."

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Ingredients Edit and Save

Original recipe makes 1 --stuffed pumpkin Change Servings
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  • PREP

    15 mins
  • COOK

    2 hrs
  • READY IN

    2 hrs 15 mins

Directions

  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, or until tender. Add more water to the pan as necessary to avoid sticking.
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Reviews More Reviews

Most Helpful Positive Review
Nov 10, 2003

Those of you that have not tried this recipe, you are really missing a fabulous side dish. You can also substitute ground turkey for beef or venison. In the fall when the pumpkins/squash are ready, I think of this dish. You won't be disappointed.

 
Most Helpful Critical Review
Nov 19, 2007

Awful, not at all what I expected.

 

9 Ratings

Jun 18, 2006

I've not used this recipe. However I've had this many times since childhood. In my family we've always used a combination of ground sausage, celery, red peppers, and allspice.

 
Oct 23, 2011

This is a good recipe that can be made better with some easy changes. First, I just used 1 cup of minute brown rice because it's way easier. I didn't use mustard to season the inside; instead I used seasoning salt. Then I threw the following in a deep pot and cooked until the meat was browned and vegetables translucent: 1/2 cup chopped onion, 2 stalks of celery chopped, and garlic with 1 pound of ground pork. I've used Jimmy Dean's sage pork sausage with really tasty results too. I don't usually drain the meat because the moisture helps keep the finished product from drying out too much as some of the other reviewers noted. The celery gives it a nice element, and I'm thinking about adding mushrooms next time too. Then I took it off the heat and added the rice, 1 tsp salt, 1 tsp worchestire, 1 tsp dried ground sage, and 1/2 tsp pepper. After it was cool enough that I wouldn't scramble my eggs, I added only 2 eggs. I cooked the pumpkin for about 2 hours at 350 in a water-filled dish covered with foil. This recipe makes for a great presentation on a Halloween or Thanksgiving buffet line and it tastes great. You just have to make sure the pumpkin is soft enough that you scoop its meat out along with the pork mixture. Also, leftovers can be scraped out of the shell and actually taste better the second time around after the pumpkin is microwaved and gets even softer.

 
Nov 01, 2006

This recipe was easy and very tasty. I did add a little mixed spice, tabasco sauce and Worcestshire sauce as I didn't want it to dry out. I also used minced pork and veal.

 
Sep 20, 2010

Made this tonight with ground turkey cooked in oil, otherwise the same...delicious! Next time I'll up the spices to better suit our taste. To serve, slice the pumpkin into wedges. Presentation is beautiful.

 
Nov 01, 2005

My family found this recipe quite dry.

 
Feb 03, 2011

A little dry, but delicious. Had to use wet mustard on the inside of the pumpkin. Shared it w/fam -they loved it, too.

 

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Nutrition

  • Calories
  • 256 kcal
  • 13%
  • Carbohydrates
  • 29.5 g
  • 10%
  • Cholesterol
  • 131 mg
  • 44%
  • Fat
  • 7.2 g
  • 11%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 20.5 g
  • 41%
  • Sodium
  • 646 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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