Stuffed Thanksgiving Pumpkins Recipe

       8                    Pumpkins, baby
      1/3   c            Vegetable stock or water
      1/2   c            Onion -- finely chopped
      2      lg           Garlic cloves -- minced
      1/2   ts           Sage leaves, dried
      1/2   ts           Thome
      1       c            Bread crumbs, whole wheat
      1/4   c            Pine nuts -- toasted (opt)
      1/3   c            Celery -- finely chopped
      1/4   c            Apricots, dried -- chopped
      1/2   c            Nutritional yeast flakes
                            Soy sauce, low sodium -- to

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 remeove 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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