Sausage Stuffed Pumpkin

by Amber Larrabee
· 8 Servings
· Prep: 50 min. Bake: 1-1/4 hours

Ingredients

· 2 cups water

· 1 cup uncooked brown rice

· 2 teaspoons chicken bouillon granules

· 1/2 teaspoon curry powder

· 1 pound bulk Italian sausage

· 4 cups sliced fresh mushrooms

· 1 small onion, chopped

· 2 shallots, minced

· 1 garlic clove, minced

· 5 tablespoons dried currants

· 1/4 cup chicken broth

· 1 teaspoon poultry seasoning

1/2 teaspoon rubbed sage

· 1/4 teaspoon dried marjoram

· 2 medium pie pumpkins (2-1/2 pounds each)

· 1/2 teaspoon salt

· 1/2 teaspoon garlic powder

Directions

· In a large saucepan, bring the water, rice, bouillon and curry powder to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender.

· Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute the mushrooms, onion, shallots and garlic for 3-5 minutes or until tender. Reduce heat; add the currants, broth, poultry seasoning, sage and marjoram. Return sausage to the pan. Cook and stir for 5-7 minutes or until liquid is absorbed. Remove from the heat; stir in rice.

· Wash pumpkins; cut a 3-in. circle around each stem. Remove tops and set aside. Remove and discard loose fibers; save seeds for another use. Prick inside each pumpkin with a fork; sprinkle with salt and garlic powder. Stuff with sausage mixture; replace tops.

· Place in a 13-in. x 9-in. baking dish; add 1/2 in. of water. Bake, uncovered, at 350° for 30 minutes. Cover loosely with foil; bake 45-50 minutes longer or until tender. Cut each pumpkin into four wedges to serve. Yield: 8 servings.

Sausage-Stuffed Pumpkins published in Taste of Home October/November 2007, p19