Thanksgiving Stuffed Pumpkin recipe
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Ingredients
- ½ cup sliced almonds 1 tablespoon butter 1 onion, finely chopped 2 eggs, lightly beaten ½ cup mayonnaise 1 (10.75 ounce) can condensed cream of mushroom soup 2 (14 ounce) bags frozen chopped broccoli, thawed and drained salt and pepper to taste 1 large sugar pumpkin, top removed, seeded 3 cups shredded Cheddar cheese 1 (16 ounce) package herb seasoned stuffing mix ½ cup melted butter
Nutrition Info
- 585.5 caloriescarbohydrate: 55.6 gcholesterol: 93.6 mgfat: 33.5 gfiber: 6.7 gprotein: 20.4 gsaturatedFat: 14.8 gservingSize: -sodium: 1043.3 mgsugar: 8 gtransFat: : -unsaturatedFat: : -
Directions Thanksgiving Stuffed Pumpkin
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Place the almonds in a skillet over medium heat, and cook 5 minutes, stirring constantly, until lightly toasted.
Melt 1 tablespoon butter in a skillet over medium heat, and saute the onion until tender.
In a bowl, mix the onion, eggs, mayonnaise, cream of mushroom soup, and broccoli. Season with salt and pepper. Scoop 1/3 of the mixture into the pumpkin. Layer with 1 cup cheese and 1/3 stuffing, and drizzle with 1/3 melted butter. Sprinkle with 1/3 toasted almonds. Repeat layers. Place pumpkin on a baking sheet.
Bake pumpkin 1 hour, or until filling is hot and bubbly. Cover pumpkin with aluminum foil if it begins to brown.