Let's Talk Turkey-Or Not

There's something about Thanksgiving that still conjures up images of stuffed turkey, rich gravy, and weeks (ok, days, who am I kidding?) of left over cold turkey sandwiches. I say "still" because turkey hasn't been on my Thanksgiving menu for years.

If you're like me, the holidays bring with them a mixture of joy at spending more time with family and friends, and friends who are family; but also the dread of having to explain, yet again, to Aunt Helga that, "No, I don't eat meat. Not even on special occasions." Fortunately, years ago my mother introduced a recipe that immediately became a family tradition—Stuffed Pumpkin. Totally vegan, and sweetly unexpected, this delightfully Autumn-inspired recipe makes for a center piece eye catching enough to rival Aunt Helga's uber-tender turkey.

While you can stuff your pumpkin with pretty much any stuffing recipe you have, I go back to this one time and time again. Probably the most important step in this whole process is choosing your pumpkin. While looks are very important, you want a scrumptious main course, as well. I recommend either a green/cream pumpkin, or a sugar (pie) pumpkin. Really, your best option is to pay a visit to your local farmers' market and get a recommendation, especially for your first time out the gate. Do your absolute best to avoid a Jack-o-Lantern pumpkin.

1 Medium sized pumpkin

Stuffing:
2 cups wild rice
1 T olive oil
1 lbs mushrooms, chopped
1 med red onion, chopped
2 cups "cream" of mushroom soup
2 T vegan butter substitute
1/4 cup brown sugar
1/2 cup craisins
1/2 cup nuts of your choice, chopped (optional)

1. Prep the pumpkin by cutting of the top, and removing the seeds
2. Cook the rice according to the package
3. Plump the crasins by soaking in warm water for 30 minutes
4. Lightly sauté onions and mushrooms in the olive oil.
5. After the rice is finished cooking combine all ingredients in a large mixing bowl.
6. Fill pumpkin with stuffing
7. Rub some butter on the outside to give the pumpkin a nice crispy sheen
8. Place in a 2 or 3" deep glass casserole dish
9. Bake for 3-4 hours in a 350 degree oven Your pumpkin is done baking when you insert a fork near the base, and the juices run clear.

10. remove from oven, and serve.

To enjoy your stuffed pumpkin be sure to serve up not only the stuffing, but also the meat of the squash.

So, this Thanksgiving, skip the standby meat substitutes, pass on the bagged iceberg lettuce salad (uh, thanks, Cousin Connie?), and show up bearing a curiosity that will delight the young'uns. I can't promise Aunt Helga won't be confused by yet another year of declined turkey, but, I can promise they'll all talk about the pumpkin (probably well into the next holiday).