Ingredients Jump to Instructions ↓

  1. 6 Mini pumpkins - (2 1/2" to 3" dia)

  2. 12 oz 340g Bulk pork sausage

  3. 1 Egg

  4. 1 cup 146g / 5.1oz Coarse Italian-style seasoned bread crumbs

  5. 1 tablespoon 15ml Minced fresh sage

  6. 1 tablespoon 15ml Minced fresh parsley

  7. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper Salt - to taste

Instructions Jump to Ingredients ↑

  1. 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.


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