Hey, these aren’t just for Halloween decorations – you eat them and they taste really good! Of course, you can take this stuffing and use it in bell peppers, zucchini, tomatoes, whatever. And the carving the pumpkins is the hardest part. And the most fun! This is one of those dishes where you start the party hours ahead of time and have everybody carving pumpkins … then you stuff ’em, cook ’em, and eat ’em.
When I publish photos like this, I always get questions about where I bought my dripping blood cutting board. It’s awesome for parties and as a decorating accent. I always keep it out dripping over my kitchen island. I don’t use it much for cutting, though, as the top tends to scratch. You can get it here on Amazon, and I find it makes a great Christmas present. I’m taking it with me Monday night to a Halloween party.
- 3 small pie pumpkins, about 20 inches each in circumference
- 1 tbsp olive oil
- 1 cup chopped onion
- 3 garlic cloves, crushed
- 1 lb ground beef
- 1 lb Italian sausage
- 2 cans cream of celery soup
- 2 cups cooked rice
- 2 cans sliced water chestnuts
- 1 cup diced green chile
- 2 tbsp soy sauce
- Cut the tops off the pumpkins and scoop out the seeds. Carve a face (or whatever) on each as desired.
- Microwave the pumpkins for 8 to 10 minutes each.
Test insidewith a fork to make sure they are soft. Microwave as needed until the fleshis soft but not mushy.
- In a very large skillet, heat the olive oil, then cook onions until translucent. Add the garlic and cook another minute.
- Mix in the ground beef and sausage, breaking up into small pieces, and brown.
- Drain off fat, then stir in the cream of celery soup, the rice, water chestnuts, and green chile.
- Add soy sauce to taste.
- Stuff each pumpkin with the beef mixture. Bake in a large glass baking dish (or 3 smaller ones) for 40 minutes.
- Serve & enjoy!