Sausage-Stuffed Pumpkins

• 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 350u0b0 for 30 minutes. Cover loosely with foil; bake 45-50 minutes longer or until tender. Cut each pumpkin into 4 wedges to serve.

water, brown rice, chicken bouillon granules, curry powder, italian sausage, mushrooms, onion, shallots, garlic, currants, chicken broth, poultry seasoning, sage, marjoram, salt, garlic

Taken from www.tasteofhome.com/recipes/sausage-stuffed-pumpkins/ (may not work)