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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Baking a meal in a pumpkin Ingredients:
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 |
Directions:
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 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.
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