Stuffed Pumpkin

The color of the cranberries, celery, leek, wild rice and pumpkin create a gorgeous presentation! Serves 8 as a main dish at a vegetarian holiday feast. Serves many more as a side dish. Bring to the table and carve off wedges of pumpkin for each person. Serve with mushroom gravy.

Yield: 
8.0 servings
Ingredients: 
1 (5-6 lb) pumpkin
3 tablespoons hazelnut oil
6 celery stalks
1 medium leek, diced
3 cloves garlic, minced (up to 4)
1 package smoked tofu
1 cup mushrooms, cubed
6 cups bread, cubed
1 cup hazelnuts
1/4 cup Fresh sage or 2 tablespoons fresh sage
1 tablespoon poultry seasoning
1 cup vegetable stock (up to 2)
2 tablespoons melted butter or non-hydrogenated soy 1 tablespoon tamari (optional)
Preparation: 
1
Remove top from pumpkin, jack-o-lantern style. Scoop out seeds and strings, leaving hollowed shell to stuff. Oil skin lightly, if you like. Set aside.
2
Heat oil in wok or large skillet and saute celery and leek until limp. Add garlic and continue cooking. Next add mushrooms and saute until done, about 5 minutes. Add tofu and heat through. Add wild rice, bread and cranberries or currants and stir to mix. Coarsely chop hazelnuts and add to mixture.
3
Add seasonings and optional ingredients as you choose. Mix together, preferably with your hands. Add more stock or use eggs if you like a moister dressing; skip the eggs or use less stock if you prefer a drier one. Stuff into pumpkin and bake at 350 degrees for about one and one half hours, until stuffing is heated through to the center and pumpkin is fork tender.