Kim's Kitchen

Stuffed Pumpkins

• 4 Small Sugar Pumpkins
• Salt & Pepper
• 1 tsp. Garlic
• 1/2 lb Ground Beef
• 1/2 lb Ground Sausage
• 8-10 oz diced Bacon
• 3 Apples, diced
• 1/2-3/4 Loaf of French Bread or Baguette, diced
• 1 C. Dried Cranberries
• 20oz Frozen Baby Brussel Sprouts
• 2 Cans (14.5oz) Chicken Broth
• 8 T. Apple Cider

The first step is the hardest. Remove the tops from the pumpkins, scrape the seeds out and rinse off the outside of the pumpkins. Using a fork, prick the inside of the pumpkins all over. In a small bowl mix together Salt, Pepper & Garlic. Coat the inside of the pumpkins liberally with spices. Set in baking dish.

Brown Hamburger & Sausage together in a frying pan. Cook diced bacon in a separate pan to allow it to get good & crispy. (It will soften up some inside the pumpkin - keep that in mind.)

While meat is cooking, start your stuffing. Mix Apples (diced, unpeeled), diced Bread (I prefer a sourdough baguette, but any dry crusty bread works), Cranberries & frozen Brussel Sprouts in large bowl.

Fold in all your meats. Add Chicken Broth to bowl and combine thoroughly.

Put your stuffing in your pumpkins. Pack up to the top, but not over the top. Any excess stuff can be placed in a small pan, covered with foil and baked alongside the pumpkins.

Into each stuffed pumpkin, add 2 T. Apple Cider. Place tops back on pumpkins and bake in a preheated 350 degree oven for 50 minutes. Remove tops and bake uncovered an additional 20-30 minutes. Depending on the size of your pumpkins you may have to increase baking time a bit. If the flesh of the pumpkin is fork tender from the outside, it's done.

These can be eaten like a soup inside a bread bowl or cut it open. There's really no wrong way! Enjoy!

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