Sausage-Stuffed Pumpkins Recipe

Name: Sausage-Stuffed Pumpkins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

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 13x9-in. baking dish; add 1/2 in. of water. Bake, uncovered, at 350u00b0 for 30 minutes. Cover loosely with foil; bake 45-50 minutes longer or until tender. Cut each pumpkin into 4 wedges to serve.

292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups water, 1 cup uncooked brown rice, 2 teaspoons chicken bouillon granules, 1/2 teaspoon curry powder, and more.

Yes, Sausage-Stuffed Pumpkins falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sausage-Stuffed Pumpkins

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