|16 mini pumpkins,
3 inches in diameter
ounces bulk pork sausage
cup coarse Italian-style,
seasoned breadcrumbs, homemade or purchased
tablespoon minced fresh sage
tablespoon minced fresh parsley
teaspoon freshly ground black
With a sharp knife, slice off the upper one-fourth of the pumpkins and
set the tops aside. Scoop out the seas, and if necessary, enough flesh
to leave a shell about 1/2 inch thick.
the over to 350 degrees F. In a medium bowl, combine the sausage, egg,
bread crumbs, sage, parsley, pepper, and salt, and mix well. Fill each
pumpkin with some of the stuffing, mounding it 1/2 inch above the rim.
Place the pumpkins on a baking sheet with their tops alongside, stem
Bake until the filling is firm and has begun to pull away just slightly
from the sides and the pumpkin shells are easily pierced with a knife,
35 to 45 minutes.
tops and serve hot. Serve 6 as a first course or side dish..