Cranberry Bread Stuffing with Lemon Sauce


  • Crisco® Original No-Stick Cooking Spray
  • 12 mini pumpkins cleaned out
  • 1 tablespoon butter melted
  • 1 tablespoon sugar
  • 3/4 (9.6 oz.) jar Dickinson's® Cranberry Relish
  • 1/2 cup butter melted
  • 3 tablespoons sugar
  • 3 large eggs
  • 1 cup half-and-half
  • 3/4 cup pecans toasted and chopped*
  • 1 (16 oz.) raisin bread loaf cut into 1-inch cubes
  • 1 (10 oz.) jar Dickinson's® Lemon Curd
  • 1 cup vanilla yogurt
  • 4 tablespoons half-and-half


  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.
  2. WHISK together first six stuffing ingredients. Fold in bread cubes. Spoon bread mixture into pumpkins. Place pumpkins on cookie sheet. Bake 25 minutes.
  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.
  4. For less sweet taste, serve stuffed pumpkins without sauce.
  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.

Yield: 12 servings