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Sausage-Stuffed Pumpkins

 Sausage-Stuffed Pumpkins
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
8 ServingsPrep: 50 min. Bake: 1-1/4 hours


  • 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


  • 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

2 of 2

Sausage-Stuffed Pumpkins (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.