Description
The Pumpkin Cookbook
The Pumpkin Cookbook – Are you searching for a delectable and impressive dish to grace your Thanksgiving table? Look no further! In this recipe from “The Pumpkin Cookbook,” we present a mouthwatering Thanksgiving Stuffed Pumpkin that will leave your guests in awe. Combining the delightful flavors of pumpkin, broccoli, cheese, and toasted almonds, this dish is sure to become a holiday favorite. Let’s dive into the recipe and create a culinary masterpiece!
To begin, preheat your oven to 350 degrees F (175 degrees C). In a skillet over medium heat, toast 1/2 cup of sliced almonds, stirring constantly, until they are lightly toasted. Next, melt 1 tablespoon of butter in a skillet over medium heat and sauté the finely chopped onion until it becomes tender.
In a bowl, combine the sautéed onion, lightly beaten eggs, mayonnaise, condensed cream of mushroom soup, and the thawed and drained frozen chopped broccoli. Season the mixture with salt and pepper to taste. Now, it’s time to assemble the stuffed pumpkin!
Take a large sugar pumpkin and remove the top, as well as the seeds from the inside. Begin layering the pumpkin with 1/3 of the broccoli mixture, followed by 1 cup of shredded Cheddar cheese, and 1/3 of the herb-seasoned stuffing mix. Drizzle 1/3 of melted butter over the layers and sprinkle with 1/3 of the toasted almonds. Repeat this layering process two more times to create a beautiful and flavorful composition.
Place the stuffed pumpkin on a baking sheet and carefully transfer it to the preheated oven. Allow it to bake for approximately 1 hour or until the filling becomes hot and bubbly. If you notice the pumpkin starting to brown, cover it with aluminum foil to protect its vibrant color.
Once the Thanksgiving Stuffed Pumpkin is perfectly cooked, remove it from the oven and let it cool slightly before serving.
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