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STUFFED THANKSGIVING PUMPKINS
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main dish
Holiday
Amount Measure Ingredient -- Preparation Method
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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
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.
From the files of DEEANNE
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