Cherokee Registry

Stuffed Pumpkin

1 small pumpkin (2-3 pounds), cleaned and seeded; cut off the top as you would for a Jack-O-Lantern, and set top aside

1 medium onion, minced

1 pound ground buffalo (may substitute ground chuck or ground round)

1/2 pound sweet sausage

2 cups cooked rice (brown, white, or wild)

2 eggs, slightly beaten

1/4 cup chopped parsley

Saute the buffalo (or beef) , onion, and sausage until browned, drain off fat if using beef. Combine the meat, onion, cooked rice, eggs, parsley, and salt and pepper to taste, and spoon it into the pumpkin. Fill a baking pan with one (1) inch of water. Replace the top on the pumpkin and place the filled pumpkin in the pan of water. Bake at 350 degrees F. for 1 1/2 to 2 hours, until pumpkin is tender. To serve, remove top, cut pumpkin into wedges, and scoop filling over pumpkin slices.