Stuffed Thanksgiving Pumpkins

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8 Pumpkins, baby 1/3 cup chicken stock or water 1/2 cup Onion -- finely chopped 2 lg Garlic cloves -- minced 1tblsp Poultry seasoning 1 cup bread crumbs 1/4 c Pine nuts -- toasted (opt) 1/3 c Celery -- finely chopped 1/4 c Apricots, dried -- chopped

Preheat oven to 350 degres. Slice off the top 1/2 inch
of each pumpkin and scoop out the seeds. Bake pumpkins
for 15 minutes.

In a large skillet over medium-high heat, heat stock
or water to simmering until onions are softened but
not browned. Add garlic, poultry seasoning , and bread
crumbs. Cook, stirring, 1 minute, then remeove from
heat and stir in remaining ingredients. Lightly fill
pumpkins with stuffing. (Any remaining stuffing may be
baked separately in a lightly oiled baking dish.)

Bake for 15 minutes, or until stuffing is lightly
browned and heated through. Be careful not to overbake
the pumpkins, because they will split. Serves 8.