Monday, October 27, 2008

Mom's Stuffed Pumpkin

If you can't tell by my Monday posts, Sunday is usually family day for the Good Eatah clan. In the past few months, the table has only been set for four people since my beloved sister, bro-in-law and niece moved to the mid-west. Come Thanksgiving though, we'll have a table set for thirteen which I'm really looking forward to. The A-man and his family will be coming down, my aunt and uncle will be in attendance and my sister, bro-in-law and niece are coming for a whole week! My mother is an amazing cook (or a "good cooker" as I used to call her when I was little) and always puts together an amazing spread and is now trying really hard to make her signature dishes gluten-free.

My sister, father and I are gluten-free and we all really love stuffing -- my mom's stuffing made with milk (gluten) crackers to be exact. We attempted to make hers with some gf crackers last year and there was something missing. Just yesterday however, my mom made an amazingly delicious wild rice stuffing that rivals her milk cracker stuffing. I couldn't get enough of it. She was kind enough to share with me her recipe and it's quite simple. I hope this makes an appearance for this year's Thanksgiving feast.

Mom's Wild Rice Stuffing in a Roasted Pumpkin (gluten-free, dairy-free)

serves 4 for dinner

1 sugar pumpkin with a hole cut on top and scooped of seeds

1 lb gluten-free breakfast sausage (if sausage is in a casing, remove casing and discard)
1 medium sized yellow onion, chopped
3 large celery stalks, chopped
1 1/2 cups cooked wild rice blend (or just mix half brown rice/half wild rice)
2 eggs. whisked (optional)
1-2 teaspoons of Bell Seasonings
Salt and Pepper to taste

Preheat oven to 350 degrees.

In a pan on medium heat, cook the sausage for a few minutes until lightly brown. Add the onion and cook with the sausage for another five minutes. Add the celery and cook another few minutes. Then, add the rice, two eggs and Bell Seasonings and salt and pepper to taste. Stuff in the pumpkin and place in a water bath in a casserole dish. Bake for one hour.

To serve simply scoop pumpkin with stuffing, or cut the pumpkin into slices and serve with stuffing on top.

And Henry wasn't sitting still long enough to take a picture of him with the food -- so Grandma gets to be in the shot again. She had never seen anyone stuff a pumpkin with stuffing and referred to it as "interesting" but still managed to gobble it up.


Ricki said...

It DOES sound interesting (go, Grandma!)--I've never had stuffed pumpkin, so must add this to my bookmarks. And stuffing is my favorite part of the holiday meal, too! :)

glutenfreeforgood said...

I love these photos! Starting with the one of Henry stealing food from the counter while the girls are styling for the camera! Very cute. And that picture of your grandmother is absolutely wonderful. Very cool family you have, Lizzie. Oh, I almost forgot about the food. Your mom's wild rice stuffing in the pumpkin looks sooo good. I'll save that recipe for Thanksgiving. Yum! Good post(s).

Marlow said...

I'm going to pass this recipe along to my Dad for Thanksgiving!

Emilia said...

This sounds and looks great; I don't unfortunately have breakfast sausages here, but do you think that some ground pork meat would do? I would imagine that the sausages are quite fatty?

Love your pictures, as always; you seem to have a lovely family :)

Vittoria said...

That looks sooo good. I did stuffed apples this weekend, but they're too small! I'll try a pumpkin next. Thanks to your mom.

Liz said...

It rocked Ricki! I bet it would be good vegan if you forgo the sausage and add more veggies and seasoning.

Thanks Melissa! I do have a pretty cool family :) And do try the recipe; I bet you can find a way to make it even healthier too!

Yay! Thanks Marlow.

Emillia - ground pork meat would definately work. My mom made this with ground turkey before I believe. Let me know if you make it!

Mmmm. Stuffed apples. Good call Vittoria! Do post if you tried the pumpkin.

Emilia said...

Thanks Lizzie :)

I am going to try making this.

Gluten free Kay said...

I am amazed at the way our brains build their own detours around allergens! The more obstacles, the harder they work!

My Thanksgiving detour (it's my first gf Thanksgiving) is to avoid the traditional menu. I'm serving surf & turf, and some pork stuffed apples for appetizers. I saw a great gf pumpkin pie recipe, but I've been dying to test drive my new creme brulee torch. So dessert is still undecided.

It's great that your family gets the gluten-free-living thing!