thanksgiving stuffed pumpkin

Ingredients

• Servings: 12
• 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

Recipe

Preparation Time: 40 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• place the almonds in a skillet over medium heat, and cook 5 minutes, stirring constantly, until lightly toasted.
• melt 1 tablespoon butter in a skillet over medium heat, and saute the onion until tender.
• 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.
• bake pumpkin 1 hour, or until filling is hot and bubbly. cover pumpkin with aluminum foil if it begins to brown.