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Preparation
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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Ingredients
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 grated
Soy sauce, low sodium , to taste
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Love Making Tips - Holiday foods | Thanksgiving
Posted by: n\a |
Rating: 0.00
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