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Thanksgiving Stuffed Pumpkin

  • 12servings
  • 585calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, H, C, D, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup sliced almonds

  2. 1 tablespoon butter

  3. 1 onion, finely chopped

  4. 2 eggs, lightly beaten

  5. 1/2 cup mayonnaise

  6. 1 (10 3/4 ounce) can condensed cream of mushroom soup

  7. 2 (14 ounce) bags frozen chopped broccoli, thawed and drained

  8. salt and pepper to taste

  9. 1 large sugar pumpkin, top removed, seeded

  10. 3 cups shredded Cheddar cheese

  11. 1 (16 ounce) package herb seasoned stuffing mix

  12. 1/2 cup melted butter

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Place the almonds in a skillet over medium heat, and cook 5 minutes, stirring constantly, until lightly toasted.

  3. Melt 1 tablespoon butter in a skillet over medium heat, and saute the onion until tender.

  4. 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.

  5. Bake pumpkin 1 hour, or until filling is hot and bubbly. Cover pumpkin with aluminum foil if it begins to brown.

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