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Meal in a Pumpkin


  • 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 (or fresh) 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.
  2. Reduce heat; cover and simmer for 45-50 minutes or until tender.
  3. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain and set aside.
  4. In the same skillet, saute the mushrooms, onion and shallots for 3-5 minutes or until vegetables are tender.
  5. Add garlic; cook 1 minute longer. 
  6. Reduce heat; add the currants, broth, poultry seasoning, sage and marjoram.
  7. Return sausage to the pan. Cook and stir for 5-7 minutes or until liquid is absorbed.
  8. Remove from the heat; stir in rice.
  9. Wash pumpkins; cut a 3-in. circle around each stem. Remove tops and set aside.
  10. Remove and discard loose fibers; save seeds for another use.
  11. Prick inside each pumpkin with a fork; sprinkle with salt and garlic powder.
  12. Stuff with sausage mixture; replace tops.
  13. Place in a 13-in. x 9-in. baking dish; add 1/2 in. of water.
  14. Bake, uncovered, at 350° for 30 minutes.
  15. Cover loosely with foil; bake 45-50 minutes longer or until tender.
  16. Cut each pumpkin into four wedges to serve.
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