Stuffed Pumpkin Dessert

Samantha Meyers - 3rd Place Winner - Mrs. Cubbison's Recipe Contest 2008

Los Angeles Trade Tech Culinary School's 12th Annual Student Chef Thanksgiving Stuffing Cook-Off

• 6 oz. bag (1) Mrs. Cubbison's Seasoned Dressing
• ½ cup Ocean Spray Orange Flavored Craisins
• 1 medium sized Red Apple, cored and diced
• 1 medium sized Green Apple, cored and diced
• 1 small Pumpkin
• ½ cup Butter, packed
• 12 oz. Cranberry Juice
• 6 oz. Orange Juice
• 2 tsp. Vanilla Extract
• 1 cup Brown Sugar and hand full for walls of pumpkin
• 1 ½ tsp. Cinnamon
• To taste Nutmeg, ground
• To taste Orange zest (optional)

Pre-heat oven to 400°F. Wash, cut the top, and gut out the pumpkin so it is free of seeds, and then take a hand full of brown sugar to coat the walls of the pumpkin evenly.

Wash, core, and dice the apples, and measure out the Craisins.
In a pan, melt the butter and add Craisins, apples, and some orange zest, if desired.

In a separate pan, pour liquid in. Bring to a boil and turn down to a simmer for 15 minutes. Add in vanilla.

Add in brown sugar, cinnamon, and nutmeg before adding in the Mrs. Cubbison's Seasoned Dressing, stirring in until all bread pieces are covered with the liquid completely.

Stuff the pumpkin with completed Mrs. Cubbison's Seasoned Dressing, and put in the oven with the top on for the first 30 minutes of bake time. Remove top from pumpkin for 10 more minutes, or until lightly browned.

*Note: Left over stuffing can be used with chicken or other poultry because it is so versatile.

Makes 6 to 8 servings

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