Stuffed Pumpkin Recipe
This Stuffed Pumpkin Recipe is the perfect comfort food for fall! Small pumpkins are stuffed full of meaty flavor, gooey cheese, and a stick-to-your-ribs stuffing flavored with fresh herbs and spices!
Ingredients
- 4 small pie pumpkins (2-3 lbs. each)
- 1 pound bulk sausage
- 4 pieces cooked bacon (crumbled)
- 1 package Cornbread Stuffing Mix
+ 7 more ingredients
Instructions
Using a serrated knife, cut the tops off the pumpkins and scrape the insides clean, removing seeds and making sure to remove the stringy insides.
Preheat oven to 375ºF.Prepare a rimmed baking sheet by lining it with tinfoil and spraying it with cooking spray.
Prepare the stuffing mix as directed with the chicken stock and butter, and set aside.
Place crumbled bacon into a large bowl. Add sausage to a large skillet, and crumble as it cooks. Drain and combine in large bowl with the bacon.
Add stuffing, nutmeg, parsley, Swiss and cheddar cheeses, and heavy cream. Combine all ingredients thoroughly.
Lightly stuff the shells of the pumpkins (just below the rims) as the stuffing will expand while baking. Place on prepared baking sheet and roast for 2 hours. Pumpkins can be covered with a piece of tin foil if browning too quickly.
The sides will start to shrivel towards the end of baking. Allow to cool for 5 minutes, then cut in half and serve.
Nutrition Estimate
Per serving • Estimated by Blinner AI