Recipe

Stuffed Thanksgiving Pumpkins Recipe


STUFFED THANKSGIVING PUMPKINS Recipe
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With Thanksgiving nearly around the corner, this decorative and edible side is sure to receive raves from your family and guests!

Chefelaine

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Ingredients
  • 8 baby pumpkins
  • 1/3 cup vegetable stock
  • 1/2 cup onion -- finely chopped
  • 2 large garlic cloves -- minced
  • 1/2 tsp sage leaves, dried
  • 1/2 tsp thyme
  • 1 cup bread crumbs, whole wheat
  • 1/4 cup pine nuts -- toasted (opt)
  • 1/3 cup celery -- finely chopped
  • 1/4 cup apricots, dried -- chopped
  • 1/2 cup Nutritional yeast flakes -grated
  • Soy sauce, low sodium -- to taste

Directions
  1. Preheat oven to 350 *F.
  2. Slice off the top 1/2 inch of each pumpkin and scoop out the seeds.
  3. Bake pumpkins for 15 minutes.
  4. In a large skillet over medium-high heat, heat stock to simmering until onions are softened but not browned.
  5. Add garlic, sage, thyme, and bread crumbs.
  6. Cook, stirring, 1 minute, then remove from heat and stir in remaining ingredients.
  7. Lightly fill pumpkins with stuffing.
  8. (Any remaining stuffing may be baked separately in a lightly oiled baking dish.)
  9. Bake for 15 minutes, or until stuffing is lightly browned and heated through.
  10. Be careful not to over-bake the pumpkins, because they will split.
  11. Serves 8.

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Comments


Very cute - this sounds like an excellent idea - will have to give it a try although for us Thanksgiving is still a month and some away - yours is our Columbus Day if I am correct


I love this fantastic idea! Thanks for sharing this one.


Iv'e done similar, great recipe!


Neat! We have some smaller pumpkins in the garden, so we'll try this out! Thanks, Elaine! 5


What a great idea. Five on oth presentation and content! Thank you Elaine.


Good One for sure a definite must try.


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