| Advertisements |
Stuffed Thanksgiving Pumpkins
| Ingredients | |||
| 8 | each | pumpkins, baby | |
| 1/3 | cup | vegetable stock OR water | |
| 1/2 | cup | onion, finely chopped | |
| 2 | each | garlic cloves, minced | |
| 1/2 | teaspoon | sage leaves, dried | |
| 1/2 | teaspoon | 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: | |||
| 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 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 overbake the pumpkins, because they will split. Serves 8. | |||
Also see ...
| Advertisements |
|
|
|
|
Permalink--> In : Recipes - Holiday