Baked Pumpkins Stuffed With Sausage And Sage Recipe

1. 1

   With a sharp knife, slice off the upper one-fourth of the pumpkins and set the tops aside.

2. 2

   Scoop out the seeds, and if necessary, sufficient flesh to leave a shell about 1/2 inch thick.

3. 3

   Preheat oven to 350 degrees.

4. 4

   In a medium bowl, combine the sausage, egg, bread crumbs, sage, parsley, pepper, and salt, and mix well.

5. 5

   Fill each pumpkin with some of the stuffing, mounding it 1/2 inch above the rim.

6. 6

   Place the pumpkins on a baking sheet with their tops alongside, stem up.

7. 7

   Bake 35 to 45 min, till the filling is hard and has begun to pull away just slightly from the sides and the pumpkin shells are easily pierced with a knife.

8. 8

   Replace the tops and serve warm.

9. 9

   This recipe yields 6 first course or possibly side dish servings.

10. 10

    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.

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