无论您如何庆祝假期，您的菜单上都有一些面包馅的馅料。这种简单明了的几乎经典的敷料通过在南瓜烘烤，是一种健康，营养丰富的食谱交换，从而获得了优势。

Any bread would do, but the flavors, texture and nutritional value of the dish really get amped up when you use a hearty, whole-grain bread. If you aren’t keen on apricots or plums, substitute dates or figs. When choosing a pumpkin, use a medium-sized white or buff-skinned pumpkin or a large kabocha squash (ask your grocer for a good eating pumpkin!)

Lastly, the recipe takes a couple of easy preparatory steps which are best completed the day before you bake the stuffing. That way, you can assemble and bake just in time to serve with the turkey.

咸馅南瓜酱

原料

• 1cup (190g) dried apricots
• 1杯（190克）干李子，
• 1杯（250毫升）苹果汁（或白葡萄酒）
• 1条优质，全麦面包
• 1large onion, diced
• 1–2 stalks of leafy celery, diced (leaves not included)
• 1 1/2茶匙至1汤匙干燥的全叶鼠尾草
• 1/4杯（55克）黄油，融化
• 根据需要
• Tamari sauce, to taste
• 少量的干叶罗勒和牛至，味道（可选）
• 盐和新鲜的胡椒粉调味
• 1个中型南瓜，最好是带浅黄色的皮肤或卡巴查南瓜
• 4 tablespoons (12.5g) brown sugar (for prepping the inside of the pumpkin)

方向

首先，准备南瓜：

切断并保留盖子。如果您用刀从茎上从南瓜的侧面约1-2英寸，那么稍后将更容易食用。然后将顶部切下来。然后，挖出种子和纤维。将一两英寸的水放入大锅中。将南瓜放在水中，将帽子夹在其附近的水中。用高火煮沸。紧紧盖住并蒸10-15分钟，以稍微前煮。然后，将锅从火上取出，然后冷却。南瓜冷却后，从锅中取出南瓜。 Since the pumpkin will be eaten with the stuffing, season the inside by rubbing salt, pepper, a little tamari and brown sugar into the exposed interior of the pumpkin flesh.

现在，您已经准备好开始馅料了。

Place the apricots and plums in a small, heatproof bowl. Place the apple juice in a small saucepan over high heat and bring to a boil. Immediately, pour the juice over the dried fruit. Let stand for at least 2 hours (overnight is fine, too.) Drain the dried fruit, reserving both the fruit and the soaking liquid. Coarsely chop the fruit and set aside.

将烤箱预热至375°F（190ºC），然后将其调低至200°F（93ºC）。接下来，准备面包屑。将面包切成小块。将立方体放在预热的烤箱中并烘烤的两个烤盘上，经常搅拌，直到面包坚硬，松脆而干燥，但不褐色。这将需要45-60分钟，但我们建议以20分钟的间隔设置计时器，以帮助您检查吐司！从烤箱中拉出板锅，让面包冷却。

Once cool enough to handle, crumble the bread into a large bowl. Add the onion and leafy celery; toss to combine. Measure the sage (starting with the a smaller amount) into your hands and rub the leaves back and forth in your palms until they crumble (this releases the volatile essential oils). Add the sage to the bread mixture. Pour the melted butter over the mixture and toss well to combine. Add the soaked dried fruit and toss again. The stuffing should still be dry. Begin adding the the vegetable stock and the reserved fruit soaking liquid, employing more stock than juice and adding just enough liquid to make the dressing moist, but not soggy. Keep tossing, adding stock as needed. Next, add tamari, starting with about 1 tablespoon. Add plenty of salt and pepper and then taste and adjust the seasoning. Add a little of the dried basil and oregano if you like. The stuffing can be prepared up to this point and stored, covered and refrigerated, overnight.

在您计划塞满南瓜并烘烤的那一天，将烤箱预热至375°F（190ºC）。

准备一个烤盘(大到足以容纳the entire pumpkin) with cooking spray or a little bit of olive oil.

Stuff the dressing into the cavity of the prepared pumpkin, topping with the pumpkin’s cap. Place the stuffed pumpkin in the prepared baking dish. Place in the preheated oven and bake until the pumpkin is slightly brown and looks a bit collapsed in on itself, about 40 minutes. Serve whole, at the table with all of your friends, family and other fixings!

服务：12 |份量：1/2杯

Nutrition (per serving):卡路里：154；总脂肪：4G；饱和脂肪：2G；单不饱和脂肪：2G;胆固醇：10mg；钠：52mg;碳水化合物：26克；饮食纤维：3G;糖：16克；蛋白质：1G