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Recipe by: frerik
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See below ingredients and instructions of the recipe
8 Pumpkins, baby 1/4 c Pine nuts; toasted (opt)
1/3 c Vegetable stock or water 1/3 c Celery; finely chopped
1/2 c Onion; finely chopped 1/4 c Apricots, dried; chopped
2 lg Garlic cloves; minced 1/2 c Nutritional yeast flakes;
1/2 ts Sage leaves, dried -grated
1/2 ts Thome Soy sauce, low sodium; to
1 c Bread crumbs, whole wheat -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.
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