Sausage and Herb Stuffing Baked Pumpkin

Sausage and Herb Stuffing Baked Pumpkin
Sausage and Herb Stuffing Baked Pumpkin

(KLTV/KTRE) - Get your palate ready for fall with this beautiful recipe from Chef Hannah Parker, owner of Pearl's Kitchen in Mount Pleasant.

1 Pie Pumpkin, top cut out and insides cleaned out

3 C Sourdough Bread, cubed

8 oz Italian Sausage, ground

1/4 C Butter

1 Yellow Onion, diced

1 C Celery, chopped

1 Granny Smith Apple, diced

1/4 C Parsley, chopped

2 C Chicken Stock

1 C Dried Cranberries

1/2 C Pumpkin Seeds

Preheat oven to 350*

Toast bread for 8-10 minutes, until toasty and slightly browned. Once browned, set aside in a medium-size bowl.

Sauté ground sausage for about 10 minutes, then add butter, onion, celery, apple and continue to sauté until softened.

Combine vegetable and sausage mixture to the bread cubes.

Add stock, cranberries, and pumpkin seeds to the mixture and stir until well combined.

Fill cleaned pumpkin with bread mixture.

Place pumpkin in the oven for about 30 minutes, or until mixture is browned on top and warmed through in the middle.

To serve, cut pumpkin into slices or scoop the contents out.

*Depending on the size of your pumpkin, you may have excess filling. If you do, feel free to bake off the extra filling in a dish.