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How To make Stuffed Thanksgiving Pumpkins

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Ingredients
8
each
pumpkins, baby
1/3
cup
vegetable stock OR water
1/2
cup
onion, finely chopped
2
each
garlic cloves, minced
1/2
teaspoon
sage leaves, dried
1/2
teaspoon
thyme
1
cup
bread crumbs, whole wheat
1/4
cup
pine nuts, toasted (optional)
1/3
cup
celery, finely chopped
1/4
cup
apricots, dried, chopped
1/2
cup
nutritional yeast flakes, grated
1

soy sauce, low sodium, to taste

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

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