Recipe - Holiday Stuffed Pumpkin

1 56lb pumpkin
3 tablespoon Hazelnut oil
6 Ribs celery
1 md Leek, minced
3 Cloves garlic, minced (up to
4)
1 pack Smoked tofu
1 cup Mushrooms, cubed
2 cup Cooked wild rice
6 cup Bread, cubed
1 cup Dried cranberries or
currants
1 cup Hazelnuts
One fourth cup Fresh sage or
2 tablespoon Dried sage
1 tablespoon Poultry seasoning
1 cup Vegetable stock (up to 2)
2 tablespoon Melted butter
1 tablespoon Tamari (optional)
1 Egg, 2 egg whites or egg
substitute equal to 2 eggs
(optional)
Ground pepper to taste

Remove top from pumpkin, jackolantern 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 JEWISHFOOD digest V97 #039

From: Steve and Marilyn Kerman sdkerman@hevanet.com

Date: Thu, 26 Sep 96 22:20 PDT