In a small bowl, combine the dry herbs and spices (first seven ingredients) and set aside.
Melt 2 tablespoons butter in a large skillet over medium heat until bubbly. Sauté onion over until translucent. Add celery and cook 3-4 minutes more, and then toss in mushrooms and cook more 1 minute. Remove from heat.
In a large bowl, combine bread cubes, dry herb & spice mix, sautéed vegetables, chopped apples, nuts and raisins. Mix everything and set aside.
In a large skillet, heat remaining butter over medium heat. Add garlic and sauté 1 minute.
Remove from heat and stir in wine. Add slightly beaten eggs after wine has cooled the mixture. Pour the wine, egg and garlic sauce over stuffing mix and stir. This stuffing may be made ahead of time and refrigerated.
If the mixture seems too dry, mix a little more liquid in: wine, water or vegetable stock all work fine.
Preheat oven to 350°.
Clean out squash. (Cut top like a Jack-o-Lantern.) Slit sides and fill with pats of butter. I usually press it into the slits and smooth it over, and then give the pumpkin a light “butter rub-down” before I put it into the oven.
Bake in rimmed baking dish or roasting pan for at least an hour – it can take up to 2 ½ hours depending on the size of your pumpkin. After an hour, check for doneness by piercing the flesh with a fork. If it is hard to poke, bake the pumpkin for another 15 minutes and try again. (For larger pumpkins, don’t even bother until an hour and a half has passed.)
When your pumpkin is done, remove it from the oven and let it sit on the counter for 15 minutes or more before serving.
To serve, cut into pumpkin onto wedges and spoon on stuffing over the top. Serve 8-10.
If you wish, you can make simple easy pumpkin gravy from the drippings: Heat 2 tablespoons of butter in a medium pan. Add drippings from pumpkin. Add 4 tablespoons of flour, stirring constantly and cook 1 minute. Pour in 2 cups of vegetable stock and stir to thicken. Remove from heat and add ½ cup of stuffing, breaking up the stuffing with the back of a wooden spoon. Season to taste.
Vegan adaptations: Replace butter with Earth Balance Buttery Sticks 2 eggs = use 1/2 cup plain or vanilla soy yogurt or 2-egg equivalent of your favorite egg replacer)Inspired by a recipe in Mother Earth News, circa 1986.Ingredient Notes: BREAD: I used 20 slices of Dave’s Killer Good Seed Bread. Made locally, Dave’s is one of my favorite things. I have used honey-wheatberry bread in the also, and it is awesome also.PUMPKIN: You can use any hollow, sweet squash, or use a couple of smaller pumpkins for a beautiful holiday presentation. (The one pictured here is a Sweetie Pie Pumpkin.) I have used a Kuri squash in the past and it is fantastic!
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