Stuffed Pumpkin


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)


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.
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.
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.




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.


8.0 servings


Friday, December 10, 2010 - 1:02am


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