Ingredients Jump to Instructions ↓

  1. 1 5-pound pumpkin

  2. 2 To 3 cups brown rice,

  3. Cooked 2 cups Crumbled dry whole wheat

  4. Bread (or part corn bread

  5. Etc ) I used bread

  6. Crumbs and corn meal.

  7. 1 Onion, chopped

  8. 1/2 To 1 cup chopped celery and Leaves

  9. 2 Apples (tart and unpeeled),

  10. Chopped 1 cup Roasted chestnuts or a

  11. Andful of cashew nuts, cut In half. x Herbs: Sage, savory,

  12. Marjoram, oregano, and Paprika to taste. I used

  13. About a teaspoon

  14. Each 1 To 2 cups vegetable stock

  15. 1/4 To 1/2 cup butter, melted,

  16. Or safflower oil.

  17. ed ...Necessary?

  18. Soy sauce or salt to taste.

Instructions Jump to Ingredients ↑

  1. Cut off top of pumpkin to make a lid. Remove the seeds and scrape out any stringy pulp. Combine dry ingredients in a large mixing bowl and mix well with hands. Add stock and butter, and mix well, adding soy sauce and salt if desired. Stuffing should be moist but not wet. Pack loosely into pumpkin, replace lid, and bake on oiled cookie sheet for 1½ hours or more at 325 F. It is done when a fork pushes easily through the pumpkin. Transfer to a caserloe dish and serve at the table, scooping out some of the tender pumpkin flesh with each serving of stuffing. If the pumpkin is organically grown, you may eat the skin too. (If you have too much stuffing for your pumpkin, place extra in an oiled casserole, cover, and bake for 1 hour.) The Vegetarian Times Cookbook, p.

  2. Posted by "norman (n.m.) kruse" 18 Oct 1994 to Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV


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