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Name: Russian Stuffed Pumpkin
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1/4 c Hot water; 1/2 c Dried sour cherries; 1 tb Sugar or more to taste; 2 lg Tart cooking apples; Salt to taste; 4 lb Pumpkin; 1/2 c Golden raisins; 3/4 ts Ground cinnamon; 1 1/2 c Long-grain rice; 8 tb unsalted butter (1 stick)

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INGREDIENTS

1/4 c Hot water
1/2 c Dried sour cherries
1 tb Sugar ; or more to taste
2 lg Tart cooking apples
Salt to taste
4 lb Pumpkin
1/2 c Golden raisins
3/4 ts Ground cinnamon
1 1/2 c Long-grain rice
8 tb unsalted butter ; (1 stick)

Servings

INSTRUCTIONS

This spectacular stuffed pumpkin can be the centerpiece of your Thanksgiving table. 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 olantern. 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 degrees. 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 till pumpkin is tender to a point of a knife...about 2 hrs. Cut into wedges and serve. Serves 8

NOTES

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Russian Stuffed Pumpkin

1/4 c Hot water
1/2 c Dried sour cherries
1 tb Sugar or more to taste
2 lg Tart cooking apples
 Salt to taste
4 lb Pumpkin
1/2 c Golden raisins
3/4 ts Ground cinnamon
1 1/2 c Long-grain rice
8 tb unsalted butter (1 stick)

This spectacular stuffed pumpkin can be the centerpiece of your  Thanksgiving table.  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  olantern.  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 degrees.    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 till pumpkin is tender to a point  of a knife...about 2 hrs. Cut into wedges and serve.    Serves 8

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Nutrition

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Serving Size: 1 Serving (364g)
Recipe Makes: 8

Calories: 368
Calories from Fat: 109 (30%)

Amt Per Serving		% DV

	Total Fat 12.1g	16 %
	Saturated Fat 7.5g	38 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 0.6g
Cholesterol 30.5mg		9 %
Sodium 27.2mg		1 %
Potassium 950.5mg		25 %
Total Carbohydrate 63.5g		19 %
	Dietary Fiber 3.6g	14 %
	Sugars, other 60g
Protein 5.4g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 368

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