Ingredients

The following ingredients have 4 Servings
  • 4-5 small pumpkins (or 1 large pumpkin)
  • 2 tbsp ghee (or coconut oil)
  • 1 large onion (diced)
  • 4 garlic cloves (minced)
  • 1 lb Italian pork or chicken sausage (casing removed)
  • 4 large carrots (chopped)
  • 2 stalks celery (chopped)
  • 1/2 cup chopped cranberries (fresh or frozen)
  • 1/2 cup bone broth (or chicken broth)
  • 1 tbsp balsamic vinegar
  • 1/2 cup chopped walnuts
  • 2 large eggs
  • 1 tsp fresh thyme leaves
  • 1 tsp chopped fresh sage
  • Salt and pepper (to taste)

Instruction

  • Preheat oven to 350 degrees F.
  • Using a sharp knife, carefully cut out a circle on top of the pumpkin(s) making a lid as you would to carve a Jack O' Lantern. Remove the seeds and any loose strings, then generously sprinkle salt and pepper inside the pumpkins. Place the pumpkins on baking sheet lined with parchment paper.
  • Heat ghee or coconut oil in a large pan over medium-high heat.
  • Add diced onions and garlic to the pan, sprinkle with salt and pepper, and sauté until soft and translucent.
  • Add the sausage and brown, stirring occasionally and breaking it into crumbles with a wooden spoon, about 8 minutes.
  • Transfer to a large mixing bowl.
  • Add carrots, celery, cranberries, chicken broth, and balsamic vinegar to the pan, sprinkle with salt and pepper, and simmer until the liquid is evaporate, about 8 minutes.
  • Transfer the vegetables in the bowl with onions and sausage. Let the mixture cool for 10 minutes, then add chopped walnuts.
  • Whisk together eggs, thyme, sage, salt, and pepper, then pour over the stuffing mixture. Stir well.
  • Transfer the stuffing into the pumpkin(s), filling up to the top.**
  • Place the lid on top of the pumpkin(s), and transfer to the oven.
  • Bake until the pumpkin skin is soft, about 45 minutes - 2 hours depending on the size of your pumpkin.