Russian Stuffed Pumpkin
This spectacular stuffed pumpkin can be the centerpiece of your Thanksgiving table.
Yield
8 servingsPrep
30 minCook
2 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
pumpkin
|
|
| 1 ½ | cups |
rice
long-grain |
|
| 2 | large |
apples
tart, cooking (like granny smith), ,, cored and diced |
*
|
| ½ | cup |
golden raisins
|
|
| ½ | cup |
sour cherries
dried, (available in specialty food stores) |
*
|
| 1 | stick |
butter
unsalted, melted |
|
| 1 | tablespoon |
sugar
or more to taste |
|
| ¾ | teaspoon |
cinnamon
ground |
|
| 1 | x |
salt
to taste |
*
|
| ¼ | cup |
water
hot |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
pumpkin
|
|
| 355 | ml |
rice
long-grain |
|
| 2 | large |
apples
tart, cooking (like granny smith), ,, cored and diced |
*
|
| 118 | ml |
golden raisins
|
|
| 118 | ml |
sour cherries
dried, (available in specialty food stores) |
*
|
| 113 | g |
butter
unsalted, melted |
|
| 15 | ml |
sugar
or more to taste |
|
| 3.8 | ml |
cinnamon
ground |
|
| 1 | x |
salt
to taste |
*
|
| 59 | ml |
water
hot |
|
Directions
Pumpkin is stuffed with rice, apples, raisins and sour cherries, then baked.
Cut the stem end of the pumpkin as if you were about to carve a jack o'lantern.
Set aside "lid". Remove insides of pumpkin and discard (or save to roast and munch on).
Using a grapefruit knife or melon baller, scoop out the flesh of the pumpkin as much as you can without piercing the skin.
Chop flesh and set aside.
In lg saucepan, bring 3 qts of salted water to boil and dump in the rice.
Cook over high heat, covered until still a bit hard to the bite, about 15 minutes.
Drain well.
Meanwhile, preheat oven to 325℉ (160℃).
In large bowl, combine, pumpkin, partially cooked rice, raisins, dried sour cherries and melted butter.
Season with sugar, salt and cinamon.
Spoon stuffing loosely into pumpkin, sprinkle with the hot water and put "lid" on tightly.
Place on baking sheet and bake until pumpkin is tender to a point of a knife, about 2 hrs. Cut into wedges and serve.
