√ Thanksgiving Stuffed Pumpkin Tasty Recipes

Thursday, February 6, 2020

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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

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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