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Baked Pumpkins Stuffed With Sausage And Sage

Courses: Side dish
Serves: 6 people

Recipe Ingredients

6   Mini pumpkins - (2 1/2" to 3" dia)
12 oz 340gBulk pork sausage
1   Egg
1 cup 146g / 5.1ozCoarse Italian-style seasoned bread crumbs = (homemade or purchased)
1 tablespoon 15mlMinced fresh sage
1 tablespoon 15mlMinced fresh parsley
1/2 teaspoon 2.5mlFreshly-ground black pepper
  Salt - to taste

Recipe Instructions

With a sharp knife, slice off the upper one-fourth of the pumpkins and set the tops aside. Scoop out the seeds, and if necessary, enough flesh to leave a shell about 1/2 inch thick.

Preheat oven to 350 degrees. 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 35 to 45 minutes, 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. Replace the tops and serve hot.


Comments: 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.

"Cookbook Digest, Sep/Oct, 1999"


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