Recipe by Annacia
These are the cutest things! and they don't taste 1/2 bad either. They are quite popular here at my house and not hard to make (always a +). I haven't tried this with the yeast, I just add another 1/2 cup of bread crumbs. I hope you enjoy them. P.S. The pumpkins that I use are called Sugar Babys in my area.
Top Review by Sydney Mike
Those little Sugar Babies are just the greatest, I think, as is this recipe for using them to really, really dress up any dining table or buffet! I used toasted pecans, which I'd toasted for some other recipes as well, & then used crumbs from one of my favorite breads, Orowheat's Winter Wheat bread! And, I've already passed this recipe on to a handful of friends! Thanks so much for posting it for us! [Tagged & made in Please Review My Recipe]
- 8 small fresh pumpkin (baby)
- 78.07 ml vegetable stock
- 118.29 ml onion (finely chopped)
- 2 large garlic cloves (minced)
- 2.46 ml dried sage
- 2.46 ml thyme
- 236.59 ml whole wheat breadcrumbs
- 59.14 ml nuts (toasted (your favorite)
- 78.07 ml celery (finely chopped)
- 59.14 ml dried apricot (chopped)
- 118.29 ml nutritional yeast flakes, grated
Directions See How It's Made
- Preheat oven to 350 degrees. 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 to simmering and cook onions until softened but not browned.
- Add garlic, sage, thyme, and bread crumbs. Cook, stirring, 1 minute, then remove from.
- heat and stir in remaining ingredients.
- 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 over bake the pumpkins, because they will split.