*  Exported from  MasterCook  *
 
                       STUFFED THANKSGIVING PUMPKINS
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vegetarian                       Main dish
                 Holiday
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8                    Pumpkins, baby
      1/3   c            Vegetable stock or water
      1/2   c            Onion -- finely chopped
    2       lg           Garlic cloves -- minced
      1/2   ts           Sage leaves, dried
      1/2   ts           Thome
    1       c            Bread crumbs, whole wheat
      1/4   c            Pine nuts -- toasted (opt)
      1/3   c            Celery -- finely chopped
      1/4   c            Apricots, dried -- chopped
      1/2   c            Nutritional yeast flakes
                         -grated
                         Soy sauce, low sodium -- to
                         -taste
 
   Preheat oven to 350 degres. Slice off the top 1/2 inch
   of each pumpkin and scoop out the seeds. Bake pumpkins
   for 15 minutes.
   
   In a large skillet over medium-high heat, heat stock
   or water to simmering until onions are softened but
   not browned. Add garlic, sage, thyme, and bread
   crumbs. Cook, stirring, 1 minute, then remeove from
   heat and stir in remaining ingredients. Lightly fill
   pumpkins with stuffing. (Any remaining stuffing may be
   baked separately in a lightly oiled baking dish.)
   
   Bake for 15 minutes, or until stuffing is lightly
   browned and heated through. Be careful not to overbake
   the pumpkins, because they will split. Serves 8.
   
   From the files of DEEANNE
  
 
 
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