Baked Pumpkins Stuffed with Sausage and Sage
The savory juices of the herbed stuffing permeate and flavor the pumpkins as they bake,
making a decorative and tasty presentation for a fall meal..
Excerpted from Holiday Pumpkins by Georgeanne Brennan & Jennifer Barry.
Copyright © 2003. Reprinted by permission of Ten Speed Press.
| 16 mini pumpkins, 2-1/2 to
3 inches in diameter
12 ounces bulk pork sausage 1 egg 1 cup coarse Italian-style, seasoned breadcrumbs, homemade or purchased 1 tablespoon minced fresh sage 1 tablespoon minced fresh parsley 1/2 teaspoon freshly ground black pepper Salt to taste |
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.
Preheat 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 up. 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. Replace the tops and serve hot. Serve 6 as a first course or side dish.. |
Holiday Pumpkins
A Collection of Recipes,
Gifts, and Decorations