Sausage Stuffed Pumpkin

This is what we had for dinner last night!

It was fun to make and good to eat. Ken wants this to be a yearly tradition. Jared, as usual, passed on the vegetable portion, but LOVED the stuffing. He has a stronger spice threshold than I do, so the hot sausage and curry were no problem.

I got the recipe from the Taste of Home 2008 annual recipe book.

2 cups water

1 cup uncooked brown rice ( used black and white, which turns purple)

2 t chicken bouillon granules

1/2 t curry powder

1 lb bulk Italian sausage (I used a1/2 lb)

4 cups sliced fresh mushrooms

1 small onion, chopped

2 shallots, minced

1 garlic clove, minced

5 T dried currants (I used craisins)

1/4 c chicken broth

1 t poultry seasoning (I don't even know what this is)

1/2 t rubbed sage

1/4 t dried marjoram

2 medium pie pumpkins (2 1/2 lbs each)

1/2 t salt

1/2 t 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, shallots and garlic for 3-5 minutes or until tender. 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 heat; stir in rice.

Wash pumpkins; cut a 3 inch 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"x9"x2" baking dish; add 1/2 inch 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

I'm off to have the leftovers for lunch!