What’s better than tiny cute little pumpkins? Having them hollowed out and filled with delicious Red Oak smoke flavored filling. Carving up a pumpkin just got tastier.
Total Time: 1.5 hours
Servings: 10
Ingredients:
- 2 – 5×11” Red Oak Planks
- 10 Baby Pumpkins
- 2 small Onions, diced
- 2 medium Carrots, diced
- 3 stalks Celery, diced
- 1 lb. Bread, cubed
- 1/2 cup Pumpkin Seeds
- 6 oz. Butter
- 1/2 cup Chicken Broth
- 2 Tbsp. fresh Sage, chopped
- 1 tbs. Kosher Salt
- 1 tsp. Black Pepper
Chef's Tip
Miniature pumpkins are abundant during fall and make for great presentation, they also keep your stuffing from drying out.
Directions:
- Soak planks in hot water for at least 15 minutes and preheat grill to 375°F.
- Remove and reserve the pumpkin tops. Using a spoon, hollow out the insides.
- Place butter in a saute pan and add the vegetables and seeds.
- Cook on a medium-low heat until softened. Add broth and cook for 2 more minutes.
- Add cooked vegetables to a bowl and toss with the bread, sage, salt and pepper until well combined.
- Generously fill each pumpkin with stuffing and place the tops back on.
- Set pumpkins on the planks and place on the grill, close the lid for 1 hour. Remove pumpkin tops to serve.
- Enjoy!
*Keep a spray bottle of water handy in case of flare-ups.
