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Stuffed Pumpkin I

Rated as 3.91 out of 5 Stars

"This is a beautiful dish to serve as a centerpiece to your holiday celebration. A whole pumpkin is stuffed with a savory meat mixture. The recipe calls for venison, but ground beef may be substituted."
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Ingredients

2 h 15 m servings 256 cals
Original recipe yields 8 servings (1 --stuffed pumpkin)

Directions

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  1. In a saucepan, bring 4 cups water to a boil. Add wild rice and stir. Reduce heat, cover and simmer 1 hour, or until tender.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Remove the top of the pumpkin and scoop out pulp and seeds. Prick the pumpkin interior with a fork and rub with 1 teaspoon salt and dry mustard.
  4. Heat bacon grease in a large skillet over medium-high heat. Stir in the ground venison and onion. Slowly cook and stir until evenly brown. Remove from heat. Mix in the wild rice, remaining salt, eggs, sage and pepper. Stuff the pumpkin with the venison mixture. Place pumpkin in a shallow baking pan with 1/2 inch water.
  5. Bake the pumpkin in the preheated oven 1 1/2 hours, or until tender. Add more water to the pan as necessary to avoid sticking.

Nutrition Facts


Per Serving: 256 calories; 7.2 g fat; 29.5 g carbohydrates; 20.5 g protein; 121 mg cholesterol; 646 mg sodium. Full nutrition

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Reviews

Read all reviews 11
  1. 11 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Those of you that have not tried this recipe, you are really missing a fabulous side dish. You can also substitute ground turkey for beef or venison. In the fall when the pumpkins/squash are r...

Most helpful critical review

Awful, not at all what I expected.

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Those of you that have not tried this recipe, you are really missing a fabulous side dish. You can also substitute ground turkey for beef or venison. In the fall when the pumpkins/squash are r...

This is a good recipe that can be made better with some easy changes. First, I just used 1 cup of minute brown rice because it's way easier. I didn't use mustard to season the inside; instead ...

I've not used this recipe. However I've had this many times since childhood. In my family we've always used a combination of ground sausage, celery, red peppers, and allspice.

This recipe was easy and very tasty. I did add a little mixed spice, tabasco sauce and Worcestshire sauce as I didn't want it to dry out. I also used minced pork and veal.

Awful, not at all what I expected.

Made this tonight with ground turkey cooked in oil, otherwise the same...delicious! Next time I'll up the spices to better suit our taste. To serve, slice the pumpkin into wedges. Presentation i...

My family found this recipe quite dry.

A little dry, but delicious. Had to use wet mustard on the inside of the pumpkin. Shared it w/fam -they loved it, too.

We sub the venison for nickeled sweet italian sausage and scrambled hamburger. It's so yummy, I ask for it all the time.