Stuffed thanksgiving pumpkins
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Pumpkins, baby | |
| ⅓ | cup | Vegetable stock or water |
| ½ | cup | Onion; finely chopped |
| 2 | larges | Garlic cloves; minced |
| ½ | teaspoon | Sage leaves, dried |
| ½ | teaspoon | Thome |
| 1 | cup | Bread crumbs, whole wheat |
| ¼ | cup | Pine nuts; toasted (opt) |
| ⅓ | cup | Celery; finely chopped |
| ¼ | cup | Apricots, dried; chopped |
| ½ | cup | Nutritional yeast flakes; grated |
| Soy sauce, low sodium; to taste | ||
Directions
Preheat oven to 350 degres. Slice off the top ½ 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.
From the files of DEEANNE