Baked Pumpkins Stuffed With Sausage And Sage

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.