Baked Pumpkin With Wild Rice Stuffing Recipes

STUFFED PUMPKIN I

Steps:

• In a saucepan, bring 4 cups water to a boil. Add wild rice and stir. Reduce heat, cover and simmer 1 hour, or until tender.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove the top of the pumpkin and scoop out pulp and seeds. Prick the pumpkin interior with a fork and rub with 1 teaspoon salt and dry mustard.
• Heat bacon grease in a large skillet over medium-high heat. Stir in the ground venison and onion. Slowly cook and stir until evenly brown. Remove from heat. Mix in the wild rice, remaining salt, eggs, sage and pepper. Stuff the pumpkin with the venison mixture. Place pumpkin in a shallow baking pan with 1/2 inch water.
• Bake the pumpkin in the preheated oven 1 1/2 hours, or until tender. Add more water to the pan as necessary to avoid sticking.

BAKED SAVORY RICE STUFFED PUMPKIN

Steps:

• Heat the oven to 400 degrees.
• Slice the top off of the pumpkin. Remove the seeds and any excess pulp.
• Rub the interior of the pumpkin with 1 tablespoon of extra-virgin olive oil, 1 teaspoon kosher salt and a pinch or two of nutmeg. Set aside.
• Place 1 tablespoon butter, bacon, shallot, thyme and red pepper flakes into a medium sized skillet. Sauté over medium heat for about 7 minutes, or until the bacon is cooked and the shallots softened.
• Add the arborio rice and cook for 2-3 minutes. Stir frequently to prevent burning.
• Increase the heat to medium-high. Add the chicken stock and simmer until the liquid is almost absorbed.
• Remove from the heat. Pour the mixture into the pumpkin. Add the cream, water and gruyere. Stir well. Top with 1 tablespoon butter.
• Place the pumpkin on a parchment lined rimmed baking sheet. Cook for 1 1/2 to 2 hours or until the rice is cooked all the way through.
• Remove from the oven and spoon out the rice with the pumpkin.

BAKED PUMPKINS WITH WILD RICE STUFFING

Steps:

• Preheat the oven to 375° F.
• With a sharp knife, cut a 4- to 6-inch-wide lid off the top of each pumpkin.
• Use a large spoon to scoop out the seeds and stringy fibers, (use seeds for roasted pumpkin seeds, if desired, or discard).
• Set a square of foil, over the opening cut on top of th pumpkin and set the lid on top of the foil (th foil is to keep the lid from falling back into the pumpkins).
• Place prepared pumpkins in a baking pan filled with about 1/2 inch of water and bake until the insides are tender, about 45 minutes to 1 hour, depending on the size of your pumpkins.
• Remove from the oven and keep warm.
• While the pumkins are baking prepare the rice.
• In a large saucepan, heat the oil over medium-high heat.
• Add the onion, bell pepper, zucchini, and garlic, and sauté, until the vegetables are tender, about 8 minutes.
• Stir in the water, brown wild rice, parsley, salt, pepper, and turmeric, and bring to a simmer.
• Cover and cook over low heat until all of the liquid is absorbed, about 45 minutes.
• Fluff with a fork, and stir in the peas, carrots and corn.
• If desired, fold in the Parmesan or soy cheese.
• Set aside until the pumpkins are done.
• When the pumpkins are finished baking, discard the foil; spoon the rice mixture into the pumpkins and cover with the lids and serve.
• When serving, be sure to serve some of the inside of the pumpkin along with the rice stuffing.

SAUSAGE-STUFFED PUMPKINS

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.

VEGAN TWICE BAKED HONEYNUT SQUASH WITH WILD RICE

Steps:

• Preheat oven to 350 degrees F.
• Peel honeynut squash. Cut in half, and scoop out seeds with a spoon.
• Put on a baking sheet with a drizzle of oil, so it doesn't stick to the pan. Bake for 30 minutes or until the flesh is tender and can be easily pierced with a fork.
• Heat a pan to medium heat. Add the vegan butter and onion. Saute and stir for 3-5 minutes until onions are soft and translucent.
• Add vegan sausage to the pan. Saute for 1-2 minutes.
• Turn off heat. Stir in walnuts and cranberries. Season to taste with salt and pepper.
• Pile stuffing into the cavity and on top of the cooked honeynut squash. Top with pumpkin seeds.
• Put squash back in the oven for 10 minutes until pumpkin seeds are toasted.
• Serve warm.

SAUSAGE & RICE STUFFED PUMPKINS

Steps:

• Preheat oven to 450°. Cut a 3-in. circle around each pumpkin stem. Remove tops and set aside. Remove strings and seeds from pumpkins; discard seeds or save for roasting. , In a large skillet, cook sausage, vegetables and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Remove from heat; stir in rice, 3/4 cup cheese, eggs, parsley, salt and thyme., Place pumpkins in a 15x10x1-in. baking pan; fill with rice mixture. Replace pumpkin tops. Bake 30 minutes., Reduce oven setting to 350°. Bake 25-35 minutes longer or until pumpkin is tender when pierced with a knife and a thermometer inserted in filling reads 160°. Sprinkle remaining cheese over filling. Cut to serve.

STUFFED BONELESS QUAIL WITH WILD RICE AND SAGE STUFFING

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a roasting pan.
• Wash quail and rub the inside cavities with salt and 1 teaspoon of orange zest.
• In a medium saucepan bring vegetable broth and rice to a boil. Add the bay leaf and reduce heat to low; cover and simmer for 35 to 40 minutes, or until liquid is absorbed.
• Meanwhile, heat oil in a medium skillet over medium heat. Saute onions until translucent; add celery and sage and saute 2 minutes. Transfer to a medium bowl. Stir in the egg white, remaining orange zest, walnuts, black pepper, cooked rice and parsley; mix well. Stuff the cavities of the quail with the rice mixture. Lightly season the skins with salt and cracked black pepper.
• Bake in preheated oven for 35 to 40 minutes, or until cooked through.
• Remove quail from pan and de glaze with the chicken broth. Strain and ladle over the quail.

BAKED PUMPKIN WITH WILD RICE STUFFING

Steps:

• Preheat the oven to 375° F. With a sharp knife, cut a 4- to 6-inch-wide lid off the top of each pumpkin. Use a large spoon to scoop out the seeds and stringy fibers, (use seeds for roasted pumpkin seeds, if desired, or discard). Set a square of foil, over the opening cut on top of th pumpkin and set the lid on top of the foil (th foil is to keep the lid from falling back into the pumpkins). Place prepared pumpkins in a baking pan filled with about 1/2 inch of water and bake until the insides are tender, about 45 minutes to 1 hour, depending on the size of your pumpkins. Remove from the oven and keep warm. While the pumkins are baking prepare the rice. In a large saucepan, heat the oil over medium-high heat. Add the onion, bell pepper, zucchini, and garlic, and sauté, until the vegetables are tender, about 8 minutes. Stir in the water, brown wild rice, parsley, salt, pepper, and turmeric, and bring to a simmer. Cover and cook over low heat until all of the liquid is absorbed, about 45 minutes. Fluff with a fork, and stir in the peas, carrots and corn. If desired, fold in the Parmesan or soy cheese. Set aside until the pumpkins are done. When the pumpkins are finished baking, discard the foil; spoon the rice mixture into the pumpkins and cover with the lids and serve. When serving, be sure to serve some of the inside of the pumpkin along with the rice stuffing.