Sausage-Stuffed Pumpkins

Name: Sausage-Stuffed Pumpkins
Prep time: 50 min
Cook time: 1 h 15 min
Total time: 2 h 5 min
Yield: 8 servings.
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); 1/2 teaspoon salt; 1/2 teaspoon garlic powder

TOTAL TIME: Prep: 50 min. Bake: 1-1/4 hours YIELD: 8 servings.

Baking a meal in a pumpkin is such a fun fall idea! To serve the dish, cut the pumpkin into wedges, giving each person both pumpkin and stuffing. —Rebecca Baird, Salt Lake City, Utah

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)
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 45-50 minutes or until tender.
2. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; drain and set aside. In the same skillet, saute the mushrooms, onion and shallots until vegetables are tender, 3-5 minutes. 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 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 13x9-in. baking dish; add 1/2 in. 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 Facts

1 slice: 337 calories, 13g fat (4g saturated fat), 31mg cholesterol, 744mg sodium, 46g carbohydrate (9g sugars, 4g fiber), 13g protein.