This website uses cookies to ensure you get the best experience on our website. Learn more

How To make Stuffed Thanksgiving Pumpkins

x

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.

How To make Stuffed Thanksgiving Pumpkins's Videos

Relevant Articles

Shares

x

Categories

x

Menu