Ingredients:
- 2 3-5 lb pie pumpkins
- 1 and ⅓ lb sage sausage
- Seasoned bread cubes (herb works well)
- Cheddar cheese Medium or mild (cut in to ½ inch cubes)
- Onion and Celery (diced)
- Dried Cranberries
- 1 Pint heavy whipping cream
- Salt
- Pepper
- Brown Sugar
- Pumpkin Spice
Directions:
- Cut the top of the pumpkin and remove the strings and seeds, just as you would for a jack-o-lantern then set the pumpkin aside.
- In a skillet, cook the sausage until no longer pink, drain and set aside.
- Sautee the onions and celery till slightly tender.
- In a large bowl add equal amounts of the sausage, bread cubes and cheese cubes
- Add the onions, celery and dried cranberries
- Combine together.
- Salt and pepper to season.
- Take the pumpkin and rub the inside with brown sugar and pumpkin spice, coating the inside.
- Scoop in the ingredients from the bowl, filling the pumpkin to the top.
- Pour about half (or a little less) the pint of the whipping cream over the mixture in the pumpkin, letting it soak into the ingredients. It’s going to be fairly wet.
- Place pumpkin cap in place.
- On a baking sheet lined with parchment paper, bake at 350 to 370 degrees for 2 hours.
- Remove the cap when there’s about 20 minutes left.
- Pumpkin is done when a knife pierces the side with no resistance. Skin will turn copper brown.
- Remove from oven and let stand for 20 to 30 minutes.
- Ingredients may appear “loose” but will firm up as it sits. Slice and serve.
Scoop out filling along with some of the pumpkin meat and serve.
Wait for the compliments.
