Stuffed Pumpkin Recipe
servings
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
- 1 ½ cups chicken broth
- 4 tablespoons butter
- ½ teaspoon freshly ground nutmeg
- 1 tablespoon Italian parsley
- 1 cup shredded Swiss cheese
- 1 cup shredded Cheddar cheese
- 1 ½ cups heavy cream
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
Serving: 1serving | Calories: 1499kcal | Carbohydrates: 125g | Protein: 53g | Fat: 95g | Saturated Fat: 49g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 269mg | Sodium: 2025mg | Potassium: 5166mg | Fiber: 8g | Sugar: 44g | Vitamin A: 118118IU | Vitamin C: 125mg | Calcium: 845mg | Iron: 14mg