40 | NOVEMBER 18 • 2021

STUFFING IN A PUMPKIN
Serve this stuffing in a hol-
lowed pumpkin for a dra-
matic presentation.

Ingredients

¼ cup (½ stick) butter or marga-

rine

2 cups chopped onions

1½ cups celery, chopped

2 cups mushrooms, thinly sliced

(optional)

12 cups good-quality coarse crum-

bled toasted bread (or bagged

stuffing bread)

1 tsp. dried sage

3-4 cups chicken or vegetable

broth

Salt and pepper

Directions
Cut off the top (stem end)
of a medium-sized pumpkin
(keep the “lid”). Scoop out

the seeds and fibers. Set
aside (you may do this a day
ahead and keep the pumpkin
with lid chilled, a cold garage
is a natural refrigerator).
Preheat the oven to 350°F.
Heat butter or margarine in
a large nonstick skillet over
medium-high heat. Add the
onions and celery and saute
until very soft, about 8 min-
utes. Add the mushrooms,
if using, and cook, stirring
every few minutes, until the
mushrooms are softened and
have released all their liquid.
Combine all the stuffing
ingredients (including the liq-
uid from the mushrooms) —
except broth, salt and pepper
— in a large bowl and toss
well. Pour 2 cups broth over
the mixture and toss well
with your hands.
Add more liquid, as need-
ed, to make for a moist
mixture (not wet or soggy).
Season to taste with salt and

pepper.
Spray a large baking dish
with nonstick cooking spray.
Transfer the stuffing to the
dish and cover with foil.
Bake for 1 hour. Remove the
foil and bake for 20 min-
utes more, until the top is
browned. Transfer this mix-
ture to the room temperature
pumpkin, replace the pump-
kin “lid” and serve.
Alternately: Cook the
stuffing in the pumpkin: This
must be made the same day
you plan to eat the stuffing.
Preheat the oven to 375°F.
Spray a baking dish large
enough to accommodate the
pumpkin with nonstick cook-
ing spray. Spoon the stuffing
into the cavity of the pump-
kin and replace the pumpkin
“lid.”
Bake until the pumpkin is
brown and softened (it will
collapse a bit), about 1 hour.
Transfer the pumpkin to a

serving dish and serve hot.

SPICED ORANGE PECAN
CRANBERRY SAUCE
Ingredients

1 can (about 14 ounces) mandarin

oranges with juice

¾ cup white sugar

1 (about 12 ounces) package fresh

cranberries

1 cup chopped pecans, lightly

toasted in a 325°F oven for 10

minutes

½ tsp. salt

1 tsp. ground cinnamon

½ tsp. ground nutmeg

Directions
Combine all ingredients in
a large saucepan over high
heat and bring to a boil.
Cover and simmer for 30
minutes, stirring occasionally.
Remove from heat and allow
to cool to room temperature
before serving. Makes 8 serv-
ings.

FOOD
DINING IN

continued from page 38

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