| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Vegetables, Eggs |
Vegetarian |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
5-6lb pumpkin |
| 3 |
tb |
Hazelnut oil |
| 6 |
|
Ribs celery |
| 1 |
md |
Leek, diced |
| 3 |
|
Cloves garlic, minced (up to 4) |
| 1 |
pk |
Smoked tofu |
| 1 |
c |
Mushrooms, cubed |
| 2 |
c |
Cooked wild rice |
| 6 |
c |
Bread, cubed |
| 1 |
c |
Dried cranberries or currants |
| 1 |
c |
Hazelnuts |
| 1/4 |
c |
Fresh sage -or- |
| 2 |
tb |
Dried sage |
| 1 |
tb |
Poultry seasoning |
| 1 |
c |
Vegetable stock (up to 2) |
| 2 |
tb |
Melted butter |
| 1 |
tb |
Tamari (optional) |
| 1 |
|
Egg, 2 egg whites or egg substitute equal to 2 eggs (optional) |
|
|
Ground pepper to taste |
INSTRUCTIONS
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. 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. The color of the cranberries,
celery, leek, wild rice and pumpkin create a gorgeous presentation!
Posted to JEWISH-FOOD digest V97 #039
From: Steve and Marilyn Kerman <sdkerman@hevanet.com>
Date: Thu, 26 Sep 96 22:20 PDT
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