🎃 FREE Video: Thanksgiving Magic!

🎃 FREE Video: From Halloween to Thanksgiving Magic! 🍽️

DAIRY FREE!!

Don’t toss that pumpkin! Turn your Halloween leftover into a savory, health-boosting Thanksgiving side that will wow your guests.

In this video, you’ll learn how to make a stuffed pumpkin packed with wild rice, mushrooms, garlic, onions, and a smoky bacon twist — bursting with flavor and nutrients that support natural liver detox.

👉 Watch to the end for Dr. McGuckin’s pro tips on making this dish the star of your holiday table — healthy, hearty, and downright delicious!

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RECIPE: This recipe works best with the small pie pumpkins that show up at the grocery store close to Thanksgiving. The big pumpkins make a great presentation, but the flesh of the pie pumpkins are sweeter plus its a novelty for everyone to get their own pumpkin.

1-2 Cans of Coconut milk - depending on the size or how many pumpkins you are using.

1 clove of garlic minced.

4 cooked Chicken thighs or 1 pound of cooked bacon. cut into bite size pieces.

2 medium onions diced and sautéed with olive oil and 1/2 tsp. of Celtic sea salt.

8 ounces of nuts: walnuts, pecans, or hazelnuts.

1 Package Manchego Sheep's Cheese - cut small pieces.

1 pound of mushrooms cut into bit size pieces and sautéed - small amount of oil and 1/2 tsp of Celtic sea salt.

1 package of Wild Rice cooked as per instructions.

1 tablespoon of Nutmeg.

1 tablespoon of Sweet Paprika.

Inspect your pumpkin before you start. We need good clean flesh on the outside. Any tiny blemish or brown spot can be a big decay spot on the inside and might cause a leak later. Cut the top off of the pumpkin making sure to stay to the outer edge of the round. If you cut too close to the top it is difficult to remove the stuffing after cooking, and you risk the top falling in.

Clean out the pumpkin with an ice cream spoon - it’s heavier and you can scrape out the seeds easier. Otherwise use a sturdy spoon. Clean the seeds and bake later. Add the wild rice into the pumpkin first.

The rest of the ingredients in order. Onions Mushrooms Garlic Meat - Chicken thighs or bacon. Nuts Nutmeg Sweet Paprika Manchego Sheep's Cheese Fill with coconut milk and lightly stir.

Place the stuffed pumpkin on a baking sheet as it will be soft on the bottom when transferring after cooking.

Put the top on the pumpkin and bake in the oven for an hour at 375 degrees. Or on the grill with the lid, away from direct heat 350 - 375 degrees. The grill will give the pumpkin a darker color. (worth the extra effort)

We want the pumpkin to be soft with finger pressure. Keep an eye on the bottom as it will collapse and leak if you over cook. If the cooked pumpkin feels stuck on the bottom of the baking sheet do not remove it. Serve with the sheet. It is better than to have a blow out. When serving the stuffing scrape the side of the pumpkin to add the flesh.

Enjoy!