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Thanksgiving Stuffed Pumpkin |
"My sister and I devised this recipe when we have been new vegetarians seeking out a Thanksgiving most important dish in place of turkey. It tastes great and makes a lovely presentation. We even take the kids on a 'Pumpkin Hunt' in advance of Thanksgiving - a lot greater humane than a turkey hunt!"
Ingredients :
- half of cup sliced almonds
- 1 tablespoon butter
- 1 onion, finely chopped
- 2 eggs, lightly crushed
- half cup mayonnaise
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 2 (14 ounce) luggage frozen chopped broccoli, thawed and drained
- salt and pepper to flavor
- 1 huge sugar pumpkin, top removed, seeded
- 3 cups shredded Cheddar cheese
- 1 (16 ounce) package deal herb seasoned stuffing mix
- half of cup melted butter
Instructions :
Prep : 40M | Cook : 12M | Ready in : 1H40M |
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- Preheat oven to 350 degrees F (a hundred seventy five stages C).
- Place the almonds in a skillet over medium warmness, and cook dinner 5 mins, stirring continuously, until gently toasted.
- Melt 1 tablespoon butter in a skillet over medium warmness, and saute the onion till tender.
- In a bowl, blend the onion, eggs, mayonnaise, cream of mushroom soup, and broccoli. Season with salt and pepper. Scoop 1/three of the aggregate into the pumpkin. Layer with 1 cup cheese and 1/three stuffing, and drizzle with 1/3 melted butter. Sprinkle with 1/three toasted almonds. Repeat layers. Place pumpkin on a baking sheet.
- Bake pumpkin 1 hour, or till filling is warm and bubbly. Cover pumpkin with aluminum foil if it begins to brown.
Notes :
- Reynolds® Aluminum foil may be used to keep meals wet, prepare dinner it evenly, and make smooth-up less difficult.
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