This might be one of the cutest ideas I’ve had in a while to place the stuffing inside the mini pumpkins! My family loved them and everyone couldn’t stop taking pictures..hope you love them too! Happy Eating
preparation
preparation Time15 mins
cook Time
45 mins
servings
4
calories
141 per serving
ingredients
- 2 sticks of butter, plus 3 tablespoons, divided
- 2 cup chicken stock
- 2 14oz bags of cornbread stuffing
- 1 pounds pork sausage
- 1 large onion, diced
- 3 large cloves of garlic, minced
- 2 stalks of celery diced
- 1 teaspoons dried thyme
- 1 teaspoons dried sage
- kosher salt and fresh cracked black pepper
- 1 cup walnuts, chopped
- 4 mini pumkins
directions
Directions:
In a large pot melt 2 sticks butter in stock. When melted add dry cornbread stuffing stirring to incorporate liquid, set aside.In a large saut pan set over medium-high heat olive oil and add the sausage. Break up sausage and cook until lightly browned. Transfer sausage to paper towels to drain. In the same pan melt remaining butter and saut onions with the garlic, celery, thyme, sage, walnuts, salt, and pepper until onions are translucent and celery is crisp tender. Remove from heat. Combine cornbread stuffing with sauted ingredients.Spoon stuffing mixture evenly in pumpkin shells (about 1/2 cup stuffing per pumpkin shell). Place pumpkins in a 13- x 9-inch baking dish, and pour 1 cup vegetable stock around pumpkins in dish.Bake at 350 for 40 to 45 minutes or until pumpkins are tender. Garnish with chopped parsley. Serve immediately.
