Stuffed Pumpkin

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“This is an American Indian recipe, that I have been making for several years. its earthy goodness makes its perfect at Thanksgiving and Halloween feast. but know that you can make it for any meal. The original calls for venison but if you cant get any, Ground sirloin is a great substitute. Also you can add all kind of goodies if you want like golden raisins or chopped up nuts,or apples. Try it every way its worth the time involved and ooh so good!”
2hrs 15mins

Ingredients Nutrition


  1. In a saucepan, bring 2 1/2 cups water to a boil.
  2. Add "Uncle Ben's" and stir.
  3. Reduce heat, cover and simmer 25 minutes, or until tender.
  4. Preheat oven to 350F (175 degrees C).
  5. Remove the top of the pumpkin and scoop out pulp and seeds.
  6. Prick the pumpkin interior with a fork and rub with 1 teaspoon salt and dry mustard.(I use Extra Dry Mustard Because I like the added Flavor).
  7. Heat bacon grease in a large skillet over medium-high heat.
  8. Stir in the ground venison, sirloin and Sage Sausage and onion.
  9. Slowly cook and stir until evenly brown.
  10. Remove from heat.
  11. Mix in the wild rice, remaining salt, eggs, and pepper.
  12. Stuff the pumpkin with the meat mixture.
  13. Place pumpkin in a shallow baking pan with 1/2 inch water.
  14. Bake the pumpkin in the preheated oven 1 1/2 hours, or until tender.
  15. Add more water to the pan as necessary to avoid sticking.

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