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Thanksgiving Stuffed Pumpkin

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Recipe Summary Thanksgiving Stuffed Pumpkin

My sister and I devised this recipe when we were new vegetarians looking for a Thanksgiving main dish in place of turkey. It tastes great and makes a beautiful presentation. We even take the kids on a 'Pumpkin Hunt' in advance of Thanksgiving - so much more humane than a turkey hunt!

Ingredients | Virtual Scavenger Hunt Ideas

½ cup sliced almonds

1 tablespoon butter

1 onion, finely chopped

2 eggs, lightly beaten

½ cup mayonnaise

1 (10.75 ounce) can condensed cream of mushroom soup

2 (14 ounce) bags frozen chopped broccoli, thawed and drained

salt and pepper to taste

1 large sugar pumpkin, top removed, seeded

3 cups shredded Cheddar cheese

1 (16 ounce) package herb seasoned stuffing mix

½ cup melted butter

Directions

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.

Info | Virtual Scavenger Hunt Ideas

prep: 40 mins cook: 1 hr total: 1 hr 40 mins Servings: 12 Yield: 12 servings

TAG : Thanksgiving Stuffed Pumpkin

Main Dish Recipes, Casserole Recipes, Vegetable,

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