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Cinderella Casserole

6 oz. sausage

6 oz. hamburger

1/2 cups chopped onion

1 pumpkin that fits in your oven, seeds removed

1/4 cup dried cranberries

1 tbsp. extra-virgin olive oil

1 tsp. fresh thyme

1 tsp. fresh oregano, chopped

1/2 cup chopped granny smith apples

1 cup slivered almonds or chopped walnuts

1/4 cup white wine

1/2 dark brown sugar

1/2 tsp. salt

1/4 tsp. fresh ground pepper

2 cups cooked rice

Cut around the pumpkin stem to create a lid. Lift the lid and set aside. De-seed and hollow out the pumpkin. Leave pumpkin on sides of pumpkin. Cook 2 cups of rice. Set aside. Using olive oil in deep skillet, add onion, apples, cranberries, thyme, oregano, sausage, and hamburger and cook till done. Add white wine, salt and pepper to cooked mixture. Remove from heat. Add cooked almonds or walnuts to the meat mixture. Spoon meat mixture into pumpkin and replace the lid. Place in oven and cook at 350 degrees until skin of pumpkin is a light brown. Serve from the pumpkin. I use this recipe for Thanksgiving and Christmas. It is pretty; place on your turkey platter with cranberries around the pumpkin. When dipping from pumpkin be sure to scrape the sides of the pumpkin so each serving has pumpkin with the meat mixture.

—Lynn Elms, Lubbock, TX

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