Pumpkin w/rice stuffing

 
                          Pumpkin w/Rice Stuffing
 
 Recipe By     :
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Side Dishes - Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      5 or 6 lb.    pumpkin (make sure their is a stem)
    2      tablespoons   butter
    1      medium        onion (to yield 1/2 cup) -- chopped
    1      medium        celery stalk (to yield 1/2 cup) -- sliced
    1 1/2  cups          cooked brown rice
      1/2  cup           cooked wild rice
      1/4  cup           cup raisins or currants
    1      teaspoon      salt
      1/4  teaspoon      pepper
    2      slices        whole wheat bread -- cut into cubes
    1      cup           apple cider
 
 Heat oven to 375.  Cut out lid from top of pumpkin.  Remove seeds and fibers
 from pumpkin.   Melt butter in a 10" skillet over medium heat.  Cook onion
 and celery in butter, stirring occasionally until tender.  Stir in remaining
 ingredients except cider.  Fill pumpkin with rice mixture.  Pour cider over
 rice mixture.  Cover with pumpkin lid.  Place pumpkin in ungreased 8 x 8"
 pan.  Bake for about 2 hours or until pumpkin is tender.  Let stand 15
 minutes.  To serve, remove lid and cut pumpkin into wedges.
 
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