- 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
- 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.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Sausage-Stuffed Pumpkins
"Excellent flavor! Really loved the flavor. I did only a couple changes. I pre-baked the pumpkin while I got everything else ready, so it didn't take so long to cook in the end. (Everyone was really hungry) Also, I didn't have shallots or currants, but used raisins. That worked fine. I did add celery to the veggie mix. Because I'm trying to eat low carb, I just scooped out a bowl of meat/veggie mix for myself before adding the rice back in. Really, this recipe as she's made it is very well done. We will be repeating this! (I have a family of 7, including toddlers who loved this.) I doubled the recipe and actually had left overs! YEA!!"
"Dear Sunkissed,But it doesn't call for regular rice; the recipe specifies brown rice, which does take 45-50 minutes."
"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."
"This is perfect!! I make this every year. I don't add quite as much sausage."
"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."
"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."
"I have made this over and over. We LOVE it!! I find it takes longer to bake the pumpkin through than the amount of time stated in the recipe. I normally cut the pumpkins in half and then stuff them. It's easier."
"LOVE this! Beautiful and delicious! I used Craisins in place of the dried currants and doubled the curry powder. For a vegetarian option, omit the sausage and double the mushrooms. You must try this recipe, and make sure you eat the pumpkin too!!!"