Stuffin' Pumpkins

Stuffin' Pumpkins

1 pound Bob Evans Savory Sage Roll Sausage 

1/2 cup butter 

1/2 cup green onions, diced

1 medium yellow onion, finely diced 

2 cloves garlic, minced

1 (12 oz) package herb flavor stuffing 

1/2 tsp sage

1/2 tsp thyme

1 1/2 cup dried cranberries 

4 cups chicken broth (+ extra to keep stuffing moist while cooking 

pumpkin through)

1 cup diced green apple, optional

1/2 cup pecans, optional

S&P

EVOO, extra virgin olive oil (for preparing pumpkins)

mini pumpkins, enough for your Thanksgiving party!

Here comes our first taste of Thanksgiving at The Inspired Woman!  It's Stuffin' Pumpkins!  This one is a remake of a version I made over 10 years ago for my Grandma Annie.  Now, you can follow my recipe or just use the idea with your own favorite stuffing.   I'm even thinking of using the idea for sweet potato souffle... with marshmallows oozing over the sides!

Here goes!  First it's time to prepare the mini pumpkins.  Now, some gourds are not edible, but the small pumpkins can be eaten.  We are living proof!  You simply prepare the mini pumpkin like you would to carve a large pumpkin.  Cut a whole around the stem, saving the piece to use as a decorative lid.  Then, scrape out all the insides & discard.  Set aside.

Next, preheat oven to 350.  Brown sausage in a skillet over med-high heat & then use a large slotted spoon to transfer to a large mixing bowl.  Using the remaining grease in the skillet, cook yellow onion & garlic until golden over medium heat. Transfer to bowl.  Combine all remaining ingredients in bowl.  Stir well. 

To stuff: Simply fill pumpkins to piled high, but not falling over, & press firmly. The pumpkin becomes your ramikin for Thanksgiving dinner! Set on a baking sheet.  Next, take toothpicks and insert into the top of the stem that was saved & anchor the pick back into the pumpkin.  This does require a firm push. For smaller pumpkins, you can cut the toothpicks in half.  To forego this process, just bake the lid beside the pumpkin & set it adjacent on their plate... just as cute! Finally, slather the entire pumpkin & lid with EVOO right before baking.  (take remaining stuffing &  spoon it into a prepared dish for baking, it also bakes approx 45 minutes)

To bake: Bake for 40-50 minutes or until flesh of pumpkin becomes tender to touch.  If the stuffing looks dry, add a spoonful of chicken broth while baking. 

These are so fun & festive.  Best of all, you can spoon out the pumpkin while you go too!  It's the perfect centerpiece for each plate or makes a beautiful platter on your buffet!  We made them with friends while the turkey was roasting, the perfect way to enjoy doing something together in the kitchen.  It's a sweet Thanksgiving memory!