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Stuffing: Harvest Fruit Dressing Baked in Mini Pumpkins

Source of Recipe

Millstone.com


List of Ingredients

12 "Jack Be Little" pumpkins
4 Tbsp. butter
1 large onion, diced
2 ribs celery
1/2 cup raisins
1 apple diced
1 pear, diced
1/2 cup chopped walnuts
1/4 cup fresh thyme leaves
1 tsp. salt
1/2 tsp. pepper
6 cups seasoned dry stuffing, such as Pepperidge Farm
2 cups vegetable stock



Recipe

Preheat oven to 350 degrees F. Cut the tops off the pumpkins, jack-o-lantern style, and scrape the seeds out. Set aside.

Preheat a large sauté pan over medium-high heat. Melt butter, add onions and celery, and sauté until onions are translucent, about five minutes. Stir in raisins, apple, pear, walnuts and thyme. Season with salt and pepper. Stir in stuffing, then vegetable stock.

Scoop about 1/3 cup stuffing into each pumpkin and cover with top. You'll have extra stuffing for second helpings and leftovers. Bake until pumpkin flesh is tender when pierced with a fork, about 40 minutes.



Serves 12, with extra for leftovers.