How to Make Stuffed Pumpkin I - A Step-by-Step Guide

If you're looking to impress your family and friends with a show-stopping dish this fall, look no further than our Stuffed Pumpkin I recipe. This unique and savory dish is perfect for a special occasion or a cozy dinner at home. The combination of flavors and textures in this dish is sure to excite the taste buds of everyone at the table.

The star ingredient in this dish is, of course, the pumpkin. Not only does it serve as a beautiful and impressive vessel for the stuffing, but it al...

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Ingredients

  • 1 cup wild rice
  • 1 medium sugar pumpkin
  • 2 teaspoons salt
  • ½ teaspoon dry mustard
  • 2 tablespoons bacon grease
  • 1 pound ground venison
  • 1 onion, chopped
  • 3 eggs, beaten
  • 1 teaspoon dried sage
  • ½ teaspoon ground black pepper

Information

  • Prep Time: 15 mins
  • Cook Time: 2 hrs
  • Total Time: 2 hrs 15 mins
  • Servings: 8
  • Yield: 1 --stuffed pumpkin

  • In a saucepan, bring 4 cups water to a boil. Add wild rice and stir. Reduce heat, cover and simmer 1 hour, or until tender.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Remove the top of the pumpkin and scoop out pulp and seeds. Prick the pumpkin interior with a fork and rub with 1 teaspoon salt and dry mustard.
  • Heat bacon grease in a large skillet over medium-high heat. Stir in the ground venison and onion. Slowly cook and stir until evenly brown. Remove from heat. Mix in the wild rice, remaining salt, eggs, sage and pepper. Stuff the pumpkin with the venison mixture. Place pumpkin in a shallow baking pan with 1/2 inch water.
  • Bake the pumpkin in the preheated oven 1 1/2 hours, or until tender. Add more water to the pan as necessary to avoid sticking.
  • Nutrition

    225 cal.

    • Total Fat: 4g
    • Saturated Fat: 1g
    • Cholesterol: 118mg
    • Sodium: 641mg
    • Total Carbohydrate: 30g
    • Dietary Fiber: 3g
    • Total Sugars: 4g
    • Protein: 21g
    • Vitamin C: 19mg
    • Calcium: 65mg
    • Iron: 4mg
    • Potassium: 989mg