Sausage-Stuffed Pumpkins Recipe

Sausage-Stuffed Pumpkins RecipePhoto by: Taste of Home Sausage-Stuffed Pumpkins Recipe Rating 5

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Field editor Rebecca Baird of Salt Lake City, Utah bakes a meal in a pumpkin—what a fun fall idea! "To serve, cut the pumpkin into wedges, giving each person both pumpkin and stuffing," she says.

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Sausage-Stuffed Pumpkins Recipe
  • Prep: 50 min. Bake: 1-1/4 hours
  • Yield: 8 Servings
    •
50 75 125

Ingredients

  • 2 cups water
  • 1 cup uncooked brown rice
  • 2 teaspoons chicken bouillon granules
  • 1/2 teaspoon curry powder
  • 1 pound bulk Johnsonville® Ground 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 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 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.

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

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviews for Sausage-Stuffed Pumpkins (1)

Sausage-Stuffed Pumpkins Recipe

Sausage-Stuffed Pumpkins

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Reviewed on Nov. 01, 2011 by sunkissed7

To begin, even regular rice does not need to cook for 45-50 min. Especially only 2 c. worth. Try 15-20 min.

I find thyme, marjoram & parsley to be better spices for this dish. Curry & poultry seasoning along with sage overwhelms it.

Craisins or raisins can easily be substituted for the harder-to-find currants.

And brush the outside of the pumpkin with oil before baking.

 
 
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