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Harvest Stuffed Pumpkins Recipe

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This recipe for Harvest Stuffed Pumpkins, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Minneapolis Star and Tribune
Added: Thursday, May 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 miniature pumpkins
1/4 c. apple juice
1/2 c. chopped onion
1/4 c. diced celery
2 tbsp. minced parsley
1/2 c. dried cranberries
2 c. cooked wild rice
1 c. chicken broth

Directions:
Directions:
Preheat oven to 350. Slice 1 in. off top of pumpkins, leaving seeds intact. Cover large baking sheet with foil and place pumpkins, cut sides down, on sheet. Bake for 25 min. Let cool, then scoop out seeds. Place pumpkins on baking sheet, cut sides up.
In a 10 in. nonstick skillet, heat juice to bubbling over medium high heat. Add onion and celery and cook, stirring frequently, until soft but not browned, about 5 min. Remove from heat. Stir in parsley, cranberries, rice and stock. Stuff into pumpkin cavities. Bake for 20 min.

 

 

 

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