Mini Thanksgiving Dressing Stuffed Pumpkins

Mini Thanksgiving Dressing Stuffed Pumpkins

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Mini pumpkins roasted and stuffed with cheesy Thanksgiving Dressing.

Ingredients

  • 8 Mini pumpkin
  • 4 tablespoons olive oil
  • 1 Cup of Arla® Havarti Cheese, shredded
  • 4 cups Dry breadcrumbs, homemade or store bought
  • 2 tablespoons butter
  • ½ cup sweet onion, diced
  • 1 teaspoon Poultry Seasoning
  • ½ teaspoon fresh thyme, chopped, plus more for garnish
  • ½ teaspoon Fresh sage , chopped
  • ½ teaspoon salt
  • .25 teaspoon white pepper
  • 1 cup vegetable stock

Instructions

Instructions

  1. Preheat the oven to 350 degrees
  2. In a medium-large stock pot over medium heat, add the butter and let it melt. Add in 3/4 C of the vegetable stock. Cook for a few minutes, until the stock is warm, but not boiling. Add in the dry bread cubes and fold together. If it seems dry, add the remaining vegetable stock. Spray a 8x8 baking dish with nonstick spray and pour the stuffing into the dish and toss in 3/4 C of the Havarti. Bake at 350 for 20-25 minutes.
  3. While the stuffing is baking, remove the tops from the pumpkins and clean out the seeds and the pulp. Line a sheet pan with foil, place the pumpkins and the lids onto the sheet pan. Drizzle with olive oil and season generously with salt and pepper.
  4. Remove the stuffing from the oven and crank the oven up to 425. Roast the pumpkins for 30 minutes. Remove from oven and fill the pumpkins with the stuffing. Top with the remaining 1/4 C of Havarti. Roast for an additional 5-7 minutes, until cheese is bubbly and melted. Serve immediately.

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