Sausage-Stuffed Pumpkins
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) ⓘ
Instructions
- 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 and shallots for 3-5 minutes or until vegetables are tender. Add garlic; cook 1 minute longer.
- 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 13x9-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 4 wedges to serve.
Nutrition & Diet Analysis (per serving)
754
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).