Baked Stuffing Pumpkin

• 5 lb. fresh pumpkin
• 4 Tbsp. melted butter
• 1 onion, chopped
• 1/2 c. celery, chopped
• 2 c. cooked brown rice
• 2 c. crumbled dry bread
• 2 small tart apples, chopped
• 1 c. canned chestnuts, drained and chopped
• 2 tsp. mixed herbs (your choice: sage, savory, marjoram, thyme, salt and pepper)
• 1 c. (or more) vegetable stock

1. Cut top of pumpkin to make a lid.
2. Remove seeds and strings. Saute onion and celery in 2 tablespoons butter until onion is clear.
3. Combine sauteed vegetables with rice, bread, apples, chestnuts and seasonings in bowl.
4. Add melted butter and enough stock to moisten, not soak, the stuffing.
5. Pack loosely into pumpkin, replace lid and bake on oiled sheet at 350u0b0 for 1 to 1 1/2 hours, or until fork-tender.
6. Transfer cooked pumpkin to a platter. Slice into wedges, like a cake, and serve with gravy.

fresh pumpkin, butter, onion, celery, brown rice, bread, tart apples, chestnuts, mixed herbs, vegetable stock

Taken from www.cookbooks.com/Recipe-Details.aspx?id=792260 (may not work)