Best Pumpkin Stuffing With Wild Mushrooms Recipes

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STUFFED PUMPKIN DINNER



Stuffed Pumpkin Dinner image

This recipe is a great way to use a pumpkin up after scooping out the seeds to bake. It is so delicious and fancy enough to serve to guests.-Christin Holt, Kingsburg, California

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 8 servings.

Number Of Ingredients 13

1 large pumpkin (5-1/2 to 6 pounds)
1 teaspoon salt, divided
1-1/2 pounds ground beef
3/4 cup finely chopped onion
1 small green pepper, chopped
1-1/2 cups cooked rice
1 can (8 ounces) tomato sauce
1/2 cup finely chopped fully cooked ham
2 eggs, beaten
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon pepper
1/2 teaspoon cider vinegar

Steps:

  • Wash pumpkin; cut a 6-in. circle around top stem. Remove top and set aside; discard seeds and loose fibers from inside. Place pumpkin in a large Dutch oven. Fill with boiling water to a depth of 6 in.; add 1/2 teaspoon salt. Cover and simmer for 30 minutes or until the pumpkin is almost tender but holds its shape. Carefully remove and drain well; pat dry. , In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain well. Cool slightly; place in a large bowl. Add rice, tomato sauce, ham, eggs, garlic, oregano, pepper, vinegar and remaining salt. , Place pumpkin in a shallow sturdy baking pan. Firmly pack beef mixture into pumpkin; replace top. Leaving pan uncovered, bake at 350° for 1 hour. Let stand for 10 minutes. Remove the top; if desired, use paper towel to remove excess moisture from top of meat. Slice pumpkin into wedges.

Nutrition Facts : Calories 285 calories, Fat 13g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 595mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.

PUMPKIN BREAD MUSHROOM STUFFING



Pumpkin Bread Mushroom Stuffing image

Not your usual stuffing! The sweetness of the pumpkin bread is offset by the savory taste of the various herbs. Go on, dare to be different this Thanksgiving! From allrecipes.com submitted by Ibby.

Provided by yooper

Categories     Grains

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 12

6 cups cubed pumpkin bread
1 cup chopped celery
1 cup butter or 1 cup margarine
2 cups chopped red onions
2 cups sliced cremini mushrooms (or button if you prefer)
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 1/2 teaspoons salt
1 teaspoon ground black pepper
6 tablespoons chicken broth

Steps:

  • Spread bread cubes on a baking sheet, and let dry overnight.
  • Alternatively, heat in a 250 degree oven until dry, about 1 hour.
  • Preheat oven to 375 degrees.
  • Butter a 2 quart baking dish.
  • Melt butter in a large skillet over medium heat.
  • Saute celery and onions for about 10 minutes.
  • Add mushrooms, and continue cooking for about 8 minutes, or until tender.
  • Season with rosemary, tarragon, chives, parsley, salt and pepper.
  • Fold in bread cubes, and add enough broth to moisten.
  • Transfer to prepared dish and cover with foil.
  • Bake in preheated oven for 40 minutes.
  • Remove cover, and bake for 10 minutes, or until top is crisp.

Nutrition Facts : Calories 229.1, Fat 23.3, SaturatedFat 14.7, Cholesterol 61, Sodium 646.6, Carbohydrate 5.4, Fiber 1, Sugar 2, Protein 1.3

PUMPKIN STUFFING WITH WILD MUSHROOMS



Pumpkin Stuffing with wild mushrooms image

This is the ultimate in sweet and savory. You can stuff a turkey or a chicken withis great stuffing or, bake it as a casserole. It's one of my favorite dishes.

Provided by Marvin Beachler

Categories     Side Casseroles

Time 1h25m

Number Of Ingredients 11

6 c pumpkin wheat bread, will submit additional recipe
1 c butter, unsalted
2 c red onion, diced
2 c wild mushrooms, mixed variety, sliced
2 Tbsp rosemary sprigs, leaves, chopped
2 Tbsp tarragon, chopped
2 Tbsp chives, chopped
2 Tbsp parsley, chopped
2 tsp salt
1 tsp black pepper, freshly ground
6 Tbsp chicken stock

Steps:

  • 1. Cut the pumpkin bread into 1/2 to 3/4 inch cubes. Dry the cubes overnight or, lightly toast them in a slow oven for one hour in a single layer on a cookie sheet. Place bread cubes into large bowl, set aside.
  • 2. Butter a 2 quart casserole dish and set aside.
  • 3. Melt butter in large skillet. Add onion and sauté until slot and translucent, about 8 minutes. Add mushrooms and sauté for about 6 minutes.
  • 4. Add the contents of the skillet into the bread cubes, toss lightly. Add stock and herbs, toss lightly until everything is well distributed. If mixture is too dry, add 2 additional tablespoons chicken stock.
  • 5. Bake uncovered at 350 degrees F. for 40 minutes. Serve immediately.

SAUSAGE-STUFFED PUMPKINS



Sausage-Stuffed Pumpkins image

Baking a meal in a pumpkin is such a fun fall idea! To serve the dish, cut the pumpkin into wedges, giving each person both pumpkin and stuffing. -Rebecca Baird, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 8 servings.

Number Of Ingredients 17

2 cups water
1 cup uncooked brown rice
2 teaspoons chicken bouillon granules
1/2 teaspoon curry powder
1 pound bulk Italian sausage
4 cups sliced fresh mushrooms
1 small onion, chopped
2 shallots, minced
1 garlic clove, minced
5 tablespoons dried currants
1/4 cup chicken broth
1 teaspoon poultry seasoning
1/2 teaspoon rubbed sage
1/4 teaspoon dried marjoram
2 medium pie pumpkins (2-1/2 pounds each)
1/2 teaspoon salt
1/2 teaspoon garlic powder

Steps:

  • In a large saucepan, bring the water, rice, bouillon and curry powder to a boil. Reduce heat; cover and simmer 45-50 minutes or until tender. , Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; drain and set aside. In the same skillet, saute the mushrooms, onion and shallots 3-5 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. , Reduce heat; add the currants, broth, poultry seasoning, sage and marjoram. Return sausage to the pan. Cook and stir 5-7 minutes or until liquid is absorbed. Remove from the heat; stir in rice., Wash pumpkins; cut a 3-in. circle around each stem. Remove tops and set aside. Remove and discard loose fibers; save seeds for another use. Prick inside each pumpkin with a fork; sprinkle with salt and garlic powder. Stuff with sausage mixture; replace tops. , Place in a 13x9-in. baking dish; add 1/2 in. water. Bake, uncovered, at 350° for 30 minutes. Cover loosely with foil; bake 45-50 minutes longer or until tender. Cut each pumpkin into 4 wedges to serve.

Nutrition Facts : Calories 337 calories, Fat 13g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 744mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 4g fiber), Protein 13g protein.

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