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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 saut� pan over medium-high heat. Melt butter, add onions and celery, and saut� 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.