DELICIOUS STUFFED PUMPKIN RECIPE FOR THANKSGIVING
This remarkable savory stuffed pumpkin will undoubtedly be the pièce de résistance of your Thanksgiving party!
Provided by Ishani Bose
Categories Main Course
Time 1h50m
Number Of Ingredients 13
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 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.
Nutrition Facts : Calories 852 kcal, Carbohydrate 56 g, Cholesterol 116 mg, Fiber 10 g, Protein 26 g, SaturatedFat 27 g, Sodium 1161 mg, Sugar 18 g, Fat 63 g, ServingSize Makes 4 stuffed pumpkins, serving 8, UnsaturatedFat 0 g
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 THANKSGIVING PUMPKINS (DIABETIC FRIENDLY)
These are the cutest things! and they don't taste 1/2 bad either. They are quite popular here at my house and not hard to make (always a +). I haven't tried this with the yeast, I just add another 1/2 cup of bread crumbs. I hope you enjoy them. P.S. The pumpkins that I use are called Sugar Babys in my area.
Provided by Annacia
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Slice off the top 1/2 inch of each pumpkin and scoop out the seeds. Bake pumpkins for 15 minutes.
- In a large skillet over medium-high heat, heat stock to simmering and cook onions until softened but not browned.
- Add garlic, sage, thyme, and bread crumbs. Cook, stirring, 1 minute, then remove from.
- heat and stir in remaining ingredients.
- Fill pumpkins with stuffing. (Any remaining stuffing may be baked separately in a lightly oiled baking dish.).
- Bake for 15 minutes, or until stuffing is lightly browned and heated through. Be careful not to over bake the pumpkins, because they will split.
Nutrition Facts : Calories 76.9, Fat 2.8, SaturatedFat 0.4, Sodium 38.9, Carbohydrate 9.7, Fiber 3.5, Sugar 2.9, Protein 5.7
STUFFED PUMPKIN DINNER
This recipe is a great way to use a pumpkin up after scooping out the seeds to bake. It is so delicious and fancy enough to serve to guests.-Christin Holt, Kingsburg, California
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 285 calories, Fat 13g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 595mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
STUFFED PUMPKIN (WITH BACON GRUYERE STUFFING)
PERFECT Thanksgiving side dish; looks gorgeous on the table and is a seasonal decoration in itself!! Adapted from "Around the French Table" by Dorie Greenspan
Provided by Raquel Grinnell
Categories Pumpkin
Time 1h50m
Yield 1 pumpkin, 2-4 serving(s)
Number Of Ingredients 10
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.
SPINACH-STUFFED PUMPKINS
Sweet mini pumpkins stuffed with creamed spinach and topped with melted cheese. Sure to impress!
Provided by TOBERAH
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut off tops and remove seeds from pumpkins. Coat the insides with butter, and season with salt and pepper. Replace lids. Place in a shallow baking dish with a small amount of water to prevent bottoms from scorching during cooking.
- Bake in the preheated oven for 30 minutes, or until insides have darkened yet outsides remain firm. Meanwhile, small saucepan, stir softened cream cheese into spinach until melted and well-blended.
- Fill pumpkins with spinach mixture, and top each with a slice of cheese. Return to the oven for 3 minutes to melt cheese if serving immediately. Pumpkins may be covered and refrigerated at this point until ready to serve. May be reheated in the microwave for 2 minutes.
Nutrition Facts : Calories 406.7 calories, Carbohydrate 27.5 g, Cholesterol 72.1 mg, Fat 28.7 g, Fiber 6.1 g, Protein 13.6 g, SaturatedFat 15.8 g, Sodium 429.2 mg, Sugar 6.3 g
THANKSGIVING LEFTOVERS STUFFED SHELLS
This recipe sounds odd, but I promise it makes for an unbelievable, rich hearty meal! Family and friends all show up a couple days AFTER Thanksgiving knowing this will be on the menu... Cheesy and delicious, and feeds a crowd!
Provided by abbeydave2003
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 1h40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink.
- Place turkey and stuffing in food processor, and pulse until finely ground and combined. Place the ground turkey and stuffing mixture in the bowl of a stand mixer along with the cream cheese, Parmesan cheese, mayonnaise, and 2 cups of the mozzarella. Mix with paddle attachment on medium-low until well blended.
- Spread 1/2 cup of gravy on the bottom of the prepared dish. Stuff the pre-cooked pasta shells with the turkey mixture and place in the dish in tight rows. Top with the remaining gravy and the remaining 2 cups of mozzarella cheese.
- Bake, covered, for 45 minutes. Uncover and cook for an additional 10 minutes until top is browned and bubbly. Allow to cool for 5 minutes before serving.
Nutrition Facts : Calories 674.6 calories, Carbohydrate 64.9 g, Cholesterol 86.6 mg, Fat 28 g, Fiber 2.5 g, Protein 37.5 g, SaturatedFat 11.8 g, Sodium 1366.9 mg, Sugar 5 g
More about "thanksgiving stuffed pumpkin food"
THANKSGIVING STUFFING IN PUMPKINS - GOURMET WITH …
From gourmetwithblakely.com
Estimated Reading Time 2 mins
15+ STUFFED PUMPKIN IDEAS - EASY RECIPES FOR STUFFING …
From delish.com
THANKSGIVING STUFFED PUMPKINS - CHATELAINE
From chatelaine.com
Estimated Reading Time 2 mins
RECIPE: DANIEL BOULUD'S STUFFED CHEESE PUMPKIN
From cntraveler.com
THANKSGIVING STUFFED PUMPKIN - YUMMY FOOD. - YOUTUBE
From youtube.com
THANKSGIVING STUFFED PUMPKIN RECIPE - I EAT ITALY
From blog.giallozafferano.com
DORIE GREENSPAN’S PUMPKIN STUFFED WITH EVERYTHING GOOD
From thekitchn.com
THANKSGIVING STUFFED PUMPKIN | PUMPKIN, PUMPKIN RECIPES, RECIPES
From pinterest.com
20 SQUASH AND PUMPKIN RECIPES FOR THANKSGIVING - SERIOUS EATS
From seriouseats.com
THANKSGIVING STUFFING RECIPE THAT'S COOKED IN A PUMPKIN
From tasteofbbq.com
STUFFED THANKSGIVING PUMPKINS RECIPE - RECIPES.NET
From recipes.net
THANKSGIVING QUINOA STUFFED PUMPKIN RECIPE | GOURMET FOOD WORLD
From gourmetfoodworld.com
SAVORY STUFFED PUMPKIN FOR THANKSGIVING DINNER - LIZZY LOVES FOOD
From lizzylovesfood.com
FRENCH STUFFED PUMPKINS | ALMOST PROPERLY
From almostproperly.com
SAVORY OVEN BAKED STUFFED PUMPKIN - DIY AND FUN
From diyandfun.com
STUFFED PUMPKIN FOR VEGETARIAN THANKSGIVING
From sometimesvegetarian.com
THANKSGIVING: THE GHAPAMA (STUFFED PUMPKIN) | LIFE WITH MRS. JAM
From lifewithmrsjam.com
SHEPHERD’S PIE STUFFED PUMPKIN RECIPE | PRETTY PRUDENT
From prettyprudent.com
STUFFED CHEESE PUMPKIN WITH GRUYERE, BACON AND WALNUTS | DANIEL …
From rachaelrayshow.com
GREENS-AND-CHEESE-STUFFED CINDERELLA PUMPKIN RECIPE | FOOD
From foodandwine.com
RECIPE: SYRIAN STUFFED PUMPKINS | KITCHN
From thekitchn.com
HOW A STUFFED PUMPKIN BRINGS ME CLOSER TO HOME ON THANKSGIVING
From shondaland.com
HOLIDAY STUFFED PUMPKIN — GREEN KITCHEN STORIES
From greenkitchenstories.com
AWESOME VEGETARIAN STUFFED PUMPKIN - HEALTHYUMMY FOOD
From healthyummyfood.com
THANKSGIVING STUFFED PUMPKIN (VEGAN & GLUTEN-FREE) BY …
From thefeedfeed.com
50 BEST THANKSGIVING PUMPKIN DESSERTS | FOOD NETWORK
From foodnetwork.com
HOW TO THROW A TEXAS-STYLE THANKSGIVING AND STUFF A PUMPKIN WITH …
From dallasnews.com
10 BEST MEAT STUFFED PUMPKIN RECIPES - YUMMLY
From yummly.com
33 THANKSGIVING STUFFING RECIPES - CLASSIC TURKEY DRESSING RECIPES …
From delish.com
THANKSGIVING MENU IDEAS: PUMPKINS & MORE | CRATE & BARREL
From crateandbarrel.com
THANKSGIVING: STUFFED MINI PUMPKINS • MY WELL SEASONED LIFE
From mywellseasonedlife.com
THANKSGIVING STUFFED PUMPKIN - FROM CALCULU∫ TO CUPCAKE∫
From fromcalculustocupcakes.com
PUMPKIN STUFFED SHELLS - DAMN DELICIOUS
From damndelicious.net
THANKSGIVING QUINOA STUFFED PUMPKIN RECIPE - FOOD NEWS
From foodnewsnews.com
10 BEST MEAT STUFFED PUMPKIN RECIPES - YUMMLY
From yummly.com
THANKSGIVING STUFFED ROAST PUMPKINS RECIPE - FOOD NEWS
From foodnewsnews.com
ROAST STUFFED PUMPKIN - A VIRTUAL VEGAN
From avirtualvegan.com
A VEGETARIAN MAIN DISH FOR THANKSGIVING: ROASTED PUMPKIN WITH …
From vogue.com
12 WAYS TO SERVE YOUR THANKSGIVING FEAST IN A PUMPKIN
From holidappy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love