(Recipe/technique under) I believed these mini pumpkins would look cute filled with bread stuffing for our Thanksgiving desk – however I by no means anticipated them to have a number of bonus sensible advantages. Actually? They saved the stuffing completely moist – with just a few crispy edges, simply how I prefer it. They saved the stuffing heat on the plate, AND they made useful little personalised gravy boats when the stuffing was all wolfed up. #profitable 👍🏻👍🏻 There’s no actual recipe, however if you wish to steal this concept for an upcoming meal, right here’s the tactic: slice the tops off of the mini pumpkins. Use a pairing knife to loosen the ‘guts’ then scoop them out with a spoon or melon baller. Pack pumpkins with stuffing and put the lids again on. Can hold for as much as 24, nicely wrapped within the fridge. Roast at 350 levels on a sheet pan for about 40 minutes. Serve sizzling. Take pleasure in! .
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