Thanksgiving Stuffed Pumpkin recipe

12 servings

1/2 cup sliced almonds

1 tablespoon butter

1 onion, finely chopped

2 eggs, lightly beaten

1/2 cup mayonnaise

1 (10.75 ounce) can condensed cream of mushroom soup

2 (14 ounce) bags frozen chopped broccoli, thawed and drained

salt and pepper to taste

1 large sugar pumpkin, top removed, seeded

3 cups shredded Cheddar cheese

1 (16 ounce) package herb seasoned stuffing mix

1/2 cup melted butter

Preheat oven to 350 degrees F (175 degrees C).

Place the almonds in a skillet over medium heat, and cook 5 minutes, stirring constantly, until lightly toasted.

Melt 1 tablespoon butter in a skillet over medium heat, and saute the onion until tender.

In a bowl, mix the onion, eggs, mayonnaise, cream of mushroom soup, and broccoli.

Season with salt and pepper.

Scoop 1/3 of the mixture into the pumpkin.

Layer with 1 cup cheese and 1/3 stuffing, and drizzle with 1/3 melted butter.

Sprinkle with 1/3 toasted almonds.

Repeat layers.

Place pumpkin on a baking sheet.

Bake pumpkin 1 hour, or until filling is hot and bubbly.

Cover pumpkin with aluminum foil if it begins to brown.