Soy Sauce or Salt to taste
1/4 - 1/2 cup Butter, melted Or safflower oil
1/2 - 1 cup chopped Celery and Leaves
1 - 2 cups Vegetable stock
Sage, Savory, Marjoram, Oregano, and Paprika to taste
1 (5-pound) Pumpkin
2 - 3 cups brown Rice, cooked
1 Onion, chopped
Herbs
2 Apples (tart and unpeeled), chopped
2 cups crumbled dry whole Wheat Bread (or part corn bread etc)
1 cup Roasted Chestnuts or a handful of Cashew Nuts, cut in half
Directions
Cut off top of pumpkin to make a lid. Remove the seeds and scrape out any stringy pulp. Combine dry ingredients in a large mixing bowl and mix well with hands. Add stock and butter, and mix well, adding soy sauce and salt if desired. Stuffing should be moist but not wet. Pack loosely into pumpkin, replace lid, and bake on oiled cookie sheet for 1 1/2 hours or more at 325 degree F. It is done when a fork pushes easily through the pumpkin. Transfer to a caserole dish and serve at the table, scooping out some of the tender pumpkin flesh with each serving of stuffing.
Served as side dish. Vegetarian dish.
Serves: 5
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