Well I made a big batch of golabkis yesterday and had about a pound of stuffing left over, so in the spirit of the season I decided to pick up a couple of sugar pumpkins and stuff them too. I also picked up a couple of chubs of plain old Jimmy Dean sausage in case I needed them.
First I just scalped the victims and gutted them with no remorse whatsoever.
Also made sure I saved the seeds for a lady friend who likes to bake them up for football game snacks.
Diced up a little more celery and some scallions because I didn't think there was enough in my leftover Polish stuffing.
Seasoned the inside of the pumpkins with salt and pepper and then mixed all the ingredients well.....also added some diced cheddar cheese.
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Rubbed the outside of the pumpkins with olive oil and stuffed them as full as I could get them.
Popped them into a 350 oven with their lids on for 90 minutes, then removed the lids, topped with freshly grated pecorino romano and baked for another 30 minutes to crisp up the stuffing.
They came out looking pretty darned good, and tasting even better...sure glad I tried this....won't be the last time.
First I just scalped the victims and gutted them with no remorse whatsoever.
Also made sure I saved the seeds for a lady friend who likes to bake them up for football game snacks.
Diced up a little more celery and some scallions because I didn't think there was enough in my leftover Polish stuffing.
Seasoned the inside of the pumpkins with salt and pepper and then mixed all the ingredients well.....also added some diced cheddar cheese.
]
Rubbed the outside of the pumpkins with olive oil and stuffed them as full as I could get them.
Popped them into a 350 oven with their lids on for 90 minutes, then removed the lids, topped with freshly grated pecorino romano and baked for another 30 minutes to crisp up the stuffing.
They came out looking pretty darned good, and tasting even better...sure glad I tried this....won't be the last time.
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