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Russian Stuffed Pumpkin Recipe

Russian Stuffed Pumpkin recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Russian Stuffed Pumpkin recipe  PDF


4 lb Pumpkin
1 1/2 c Long grain rice
2 lg Tart cooking apples (like
Granny Smith), peeled, cored and diced 1/2 c Golden raisins
1/2 c Dried sour cherries
(available in specialty food stores) 8 tb (1 stick) unsalted butter,
melted 1 tb Sugar or more to taste
3/4 ts Ground cinnamon
Salt to taste 1/4 c Hot water
This spectacular stuffed pumpkin can be the centerpiece of your Thanksgiving table. Pumpkin is stuffed with rice, apples, raisins and sour cherries, then baked. Cut the stem end of the pumpkin as if you were about to carve a jack o'lantern. Set aside lid . Remove insides of pumpkin and discard (or save to roast and munch on). Using a grapefruit knife or melon baller, scoop out the flesh of the pumpkin as much as you can without piercing the skin. Chop flesh and set aside. In lg saucepan, bring 3 qts of salted water to boil and dump in the rice. Cook over high heat, covered until still a bit hard to the bite...about 15 minutes. Drain well. Meanwhile, preheat oven to 325 degrees. In large bowl, combine, pumpkin, partially cooked rice, raisins, dried sour cherries and melted butter. Season with sugar, salt and cinamon. Spoon stuffing loosely into pumpkin, sprinkle with the hot water and put lid on tightly. Place on baking sheet and bake till pumpkin is tender to a point of a knife...about 2 hrs. Cut into wedges and serve. Serves 8

Russian Stuffed Pumpkin recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
738 people have voted
Last Reviewed on 2018-01-19



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