1/2 –1 Tsp dry mustard, about 1 cup of chopped onion, some sausage meat (raw), celery or lovage, 4 cups cooked rice,  left over minced meat…. (Pork, beef, ham….) salt, pepper, thyme,  3/4 –1C broth….  dry bread crumbs.  2 eggs beaten (optional)     

 Chop the lovage/celery and add to the sausage meat and onions in a skillet, cook until meat is browned and vegetables are softened.   Drain and reserve the drippings.   Clean your pumpkin… prick the interior flesh with a fork and rub the dry mustard into the flesh.   In a large bowl combine the rice, minced meat, and the sausage mixture.  Combine well season with salt, pepper and thyme…. add the eggs if using…. some of the reserved drippings and the broth.   If too liquid add some of the crumbs…. If too dry add more broth….  Stuff the pumpkin with the mixture…. making sure there is room for expansion.  Replace the top.

Place in a shallow roasting pan… add 1 cup of water to the pan and bake for 1 1/2 hours in a moderate oven. Pumpkin flesh should be fork tender.   Cut into wedges to serve…

 Note: you can add anything else you might like to. Next time I’ll add corn.