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Sausage-Stuffed Pumpkins Recipe
Sausage-Stuffed Pumpkins Recipe photo by Taste of Home

Sausage-Stuffed Pumpkins Recipe

Read Reviews (4)
4.8 4
Publisher Photo
Baking a meal in a pumpkin—what a fun fall idea! To serve, cut the pumpkin into wedges, giving each person both pumpkin and stuffing. —Rebecca Baird, Salt Lake City, Utah
TOTAL TIME: Prep: 50 min. Bake: 1-1/4 hours
MAKES:8 servings
TOTAL TIME: Prep: 50 min. Bake: 1-1/4 hours
MAKES: 8 servings

Ingredients

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Sausage-Stuffed Pumpkins(4)

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
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MY REVIEW
Reviewed Nov. 16, 2012

Mixed reviews here. I really enjoyed it while Hubby did not. I make something similar in smaller portion sizes using acorn squash, no mushrooms, seasonings are different and throwing in raisins. He perfers that recipe.

MY REVIEW
Reviewed Nov. 2, 2012

This is perfect!! I make this every year. I don't add quite as much sausage.

MY REVIEW
Reviewed Oct. 22, 2012

Delicious! We used wild rice instead of brown, and it definitely needed 50 minutes of cooking. The pumpkin imbued the dish with a unique, yet delicious taste. This was a beautiful dish to serve and definitely starts conversations.

MY REVIEW
Reviewed Nov. 1, 2011

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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