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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