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> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   Stuffed Thanksgiving Pumpkins Category Holiday Total Hits 1033 Rating | voted : 0 times The Recipe 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.

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