A recipe for Stuffed Thanksgiving Pumpkins. Follow the simple recipe instructions for Stuffed Thanksgiving Pumpkins shared by other home cooking experts.
Ingredients
8 each pumpkins, baby1/3 cup vegetable stock OR water
1/2 cup onion, finely chopped
2 each 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 (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
Directions: Preheat oven to 350 degrees. 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 over bake the pumpkins, because they will split.
Serves 8.
