Russian Stuffed Pumpkin
From mystic_river1 15 years ago
- 120 minutes to make
- Serves 8
This spectacular stuffed pumpkin can be the centerpiece of your Thanksgiving table. Pumpkin is stuffed with rice, apples, raisins and sour cherries, then baked
Ingredients
- 4 lb pumpkin shopping list
- 1 1/2 c long-grain rice shopping list
- 2 lg tart cooking apples (like shopping list
- -Granny Smith), peeled, shopping list
- -cored and diced shopping list
- 1/2 c golden raisins shopping list
- 1/2 c Dried sour cherries shopping list
- -(available in specialty shopping list
- -food stores) shopping list
- 8 tb (1 stick) unsalted butter, shopping list
- -melted shopping list
- 1 tb sugar or more to taste shopping list
- 3/4 ts ground cinnamon shopping list
- salt to taste shopping list
- 1/4 c hot water shopping list
How to make it
- Cut the stem end of the pumpkin as if you were about to carve a jack
- o'lantern. Set aside "lid".
- Remove insides of pumpkin and discard
- (or save to roast and munch on).
- Using a grapefruit knife or melon
- baller, scoop out the flesh of the pumpkin as much as you can without piercing the skin.
- Chop flesh and set aside.
- In lg saucepan, bring 3 qts of salted water to boil and dump in the
- rice.
- Cook over high heat, covered until still a bit hard to the
- bite...about 15 minutes.
- Drain well.
- Meanwhile, preheat oven to 325 degrees.
- In large bowl, combine, pumpkin, partially cooked rice, raisins,
- dried sour cherries and melted butter.
- Season with sugar, salt and
- cinnamon.
- Spoon stuffing loosely into pumpkin, sprinkle with the hot
- water and put "lid" on tightly.
- Place on baking sheet and bake till
- pumpkin is tender to a point of a knife...about 2 hrs.
- Cut into wedges and serve.
The Rating
Reviewed by 10 people-
I'm going to try this recipe tonight. Appreciate you sharing it with all of us. I will come back with my review later. :)
SECOND POST AFTER BAKING THIS DISH: Have come back now as promised - did indeed try this last night and it worked quite m...more
virtualsteve
in Wagga Wagga loved it
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Thank you for posting this interesting recipe. I have one more of my Hopi squash still on the vine that I will use for this recipe.
High Five
Michael
trigger
in loved it
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Very interesting. Sounds delicious.
morninlite
in Kalamazoo loved it
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