Thanksgiving Stuffed Pumpkin

• 1/2 cup sliced almonds
• 1 tablespoon butter
• 1 onion, finely chopped
• 2 eggs, lightly beaten
• 1/2 cup mayonnaise
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 (14 ounce) bags frozen chopped broccoli, thawed and drained
• salt and pepper to taste
• 1 large sugar pumpkin, top removed, seeded
• 3 cups shredded Cheddar cheese
• 1 (16 ounce) package herb seasoned stuffing mix
• 1/2 cup melted butter

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the almonds in a skillet over medium heat, and cook 5 minutes, stirring constantly, until lightly toasted.
3. Melt 1 tablespoon butter in a skillet over medium heat, and saute the onion until tender.
4. In a bowl, mix the onion, eggs, mayonnaise, cream of mushroom soup, and broccoli. Season with salt and pepper. Scoop 1/3 of the mixture into the pumpkin. Layer with 1 cup cheese and 1/3 stuffing, and drizzle with 1/3 melted butter. Sprinkle with 1/3 toasted almonds. Repeat layers. Place pumpkin on a baking sheet.
5. Bake pumpkin 1 hour, or until filling is hot and bubbly. Cover pumpkin with aluminum foil if it begins to brown.

almonds, butter, onion, eggs, mayonnaise, condensed cream, broccoli, salt, sugar pumpkin, cheddar cheese, stuffing mix, butter

Taken from www.allrecipes.com/recipe/67138/thanksgiving-stuffed-pumpkin/ (may not work)