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Stuffed Pumpkin

This vibrant Stuffed Pumpkin might just steal the show from the usually sought after Thanksgiving Turkey. Filled to the brim with a breaded mixture of wild rice, minced meat, and U.S. Cranberries – this recipe is perfect for all Stuffing Lovers.

Recipe for four people.

Featuring U.S. Cranberries

Ingredients

4	small Hokkaido pumpkins (approx. 12 cm diameter)
40 g	long grain wild rice mixture
	salt
3	slices of toast
2	stalks of celery
1	onion
1	clove of garlic
1	walnut-sized piece of ginger
400 g	minced meat
1	egg (M)
	pepper
1 tbsp	chopped parsley
125 g	dried cranberries
50 g	butter
25 g	California Walnuts

Step 1
Cut the tops off the pumpkins and hollow them out except for a small rim. Cook rice in salted water according to instructions. Soak slices of toast in water.
Step 2
Knead minced meat with squeezed out toast, onion, garlic, egg, salt, pepper and parsley.
Step 3
Combine the drained rice with cranberries, celery and minced meat. Fill the stuffing into the pumpkin. Place the lid on top.
Step 4
Place the pumpkin in the grease pan or in an appropriately sized baking dish and add some water. Bake in the preheated oven at 180°C (gas: level 2-3, convection oven: 160°C) for about 45 minutes.
Step 5
Heat the butter, chop the walnuts and brown them lightly in the butter. Serve the walnut butter separately with the pumpkins.

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Appetizers, Sides, Snack

Stuffed Pumpkin

Ingredients

Step 1

Step 2

Step 3

Step 4

Step 5

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