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Ingredientes
- 1 x 5-lb. pumpkin
- 2 x To 3 c. brown rice, Cooked
- 2 c. Crumbled dry whole wheat Bread (or possibly part corn bread Etc ) I used bread Crumbs and corn meal.
- 1 x Onion, minced
- 1/2 x To 1 c. minced celery and Leaves
- 2 x Apples (tart and unpeeled), Minced
- 1 c. Roasted chestnuts or possibly a Andful of cashew nuts, cut In half. x Herbs: Sage, savory, Marjoram, oregano, and Paprika to taste. I used About a tsp. Each
- 1 x To 2 c. vegetable stock
- 1/4 x To 1/2 c. butter, melted, Or possibly safflower oil. [ed ...Necessary] Soy sauce or possibly salt to taste.
Direcciones
- 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 in stock and butter, and mix well, adding soy sauce and salt if you like. Stuffing should be moist but not wet. Pack loosely into pumpkin, replace lid, and bake on oiled cookie sheet for 1 1/2 hrs or possibly 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.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 544g | |
| Recipe makes 5 servings | |
| Calories 469 | |
| Calories from Fat 40 | 9% |
| Total Fat 4.48g | 6% |
| Saturated Fat 1.06g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 499mg | 21% |
| Potassium 1582mg | 45% |
| Total Carbs 97.4g | 26% |
| Dietary Fiber 6.9g | 23% |
| Sugars 17.41g | 12% |
| Protein 14.66g | 23% |
