Cranberry Bread Stuffing with Lemon Sauce

Prep Time 0 min
Cook Time 25 min
Servings 12
Difficulty N/A

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 12 mini pumpkins
  • 1 tbsp. butter
  • 1 tbsp. sugar
  • STUFFING
  • 3/4 (9.6 oz.) jar Dickinson's® Cranberry Relish
  • 1/2 cup butter
  • 3 tbsps. sugar
  • 3 large eggs
  • 1 cup half-and-half
  • 3/4 cup pecans
  • 1 (16 oz.) raisin bread loaf
  • LEMON-VANILLA SAUCE
  • 1 (10 oz.) jar Dickinson's® Lemon Curd
  • 1 cup vanilla yogurt
  • 4 tbsps. half-and-half

Directions

  • Step 1

    HEAT oven to 350°F. Spray cookie sheet or baking pan with no-stick cooking spray. Brush inside of pumpkin shells with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar.

  • Step 2

    WHISK together first six stuffing ingredients. Fold in bread cubes. Spoon bread mixture into pumpkins. Place pumpkins on cookie sheet. Bake 25 minutes.

  • Step 3

    WHISK curd and yogurt together in small microwave-safe bowl. Add half-and-half and stir. Microwave 1 to 2 minutes until just heated. Serve stuffed pumpkins with warmed sauce.

  • Step 4

    For less sweet taste, serve stuffed pumpkins without sauce.

  • Step 5

    To toast pecans: Place pecans in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately to avoid over-browning.

  • Calories 0
  • Calories from Fat0g
  • Total Fat 0g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 0mg
  • Potassium 0mg
  • Total Carbohydrates 0g
  • Dietary Fiber 0g
  • Sugars 0g
  • Protein 0g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet