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Russian Stuffed Pumpkin


This spectacular stuffed pumpkin can be the centerpiece of your Thanksgiving table.













Trans-fat Free, High Fiber, Low Sodium


4 pounds pumpkin
1 ½ cups rice
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
1 x salt
to taste
¼ cup water


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 294g (10.4 oz)
Amount per Serving
Calories 33833% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 96mg 4%
Total Carbohydrate 18g 18%
Dietary Fiber 8g 30%
Sugars g
Protein 11g
Vitamin A 714% Vitamin C 16%
Calcium 8% Iron 20%
* based on a 2,000 calorie diet How is this calculated?


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