You've heard of the tur-duc-ken? The Punkin' Stuffin' recipe ups this outdoor holiday cooking tradition to an entirely new level! Pop one of these babies in a smoker for 6, 7, 8 hours or more and blow the minds of your dinner guests.
Punkin' Stuffin' reminds us of those medieval feasts that created legendary delicacies of old like ¦ Blackbird Pie! (You remember from Mother Goose rhymes)
Enough Mother Goose! Time to get to work. You have ingredients to gather and Punkin' Stuffin' to do!
The stuffed pumpkin needs to be cooked low and slow to heat completely through without totally cooking down the pumpkin shell. All ingredients except the pumpkin are cooked, partially cooked, or edible raw, (except squash rind) so you're really just attempting to cook the pumpkin and heat everything else through. This can be accomplished in a kitchen oven, using a smoker, in an enclosed grill or even with the pumpkin wrapped in oiled cheese cloth and aluminum foil and buried in a pit of coals luau-style. The key (except in the pit) is checking it often after the first two three hours of cooking at a low temperature like 200-225 degrees. A remote-reading cooking thermometer is helpful, as you can push the probe to the center and monitor the temperature at the core. You want that to reach about 130 degrees.