SAUSAGE-STUFFED PUMPKINS
Baking a meal in a pumpkin is such a fun fall idea! To serve the dish, cut the pumpkin into wedges, giving each person both pumpkin and stuffing. -Rebecca Baird, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, bring the water, rice, bouillon and curry powder to a boil. Reduce heat; cover and simmer 45-50 minutes or until tender. , Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; drain and set aside. In the same skillet, saute the mushrooms, onion and shallots 3-5 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. , Reduce heat; add the currants, broth, poultry seasoning, sage and marjoram. Return sausage to the pan. Cook and stir 5-7 minutes or until liquid is absorbed. Remove from the heat; stir in rice., 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. , Place in a 13x9-in. baking dish; add 1/2 in. water. Bake, uncovered, at 350° for 30 minutes. Cover loosely with foil; bake 45-50 minutes longer or until tender. Cut each pumpkin into 4 wedges to serve.
Nutrition Facts : Calories 337 calories, Fat 13g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 744mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 4g fiber), Protein 13g protein.
PASTA WITH PUMPKIN AND SAUSAGE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
- Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
- Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.
- Serve pumpkin sausage pasta with pumpernickel or whole grain bread and Spinach Salad with Apple and Red Onion.
- Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste.
SAUSAGE & RICE STUFFED PUMPKINS
My children often request this dish. It also adds a great "wow" factor to a festive buffet table.-Andria Peckham, Lowell, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 450°. Cut a 3-in. circle around each pumpkin stem. Remove tops and set aside. Remove strings and seeds from pumpkins; discard seeds or save for roasting. , In a large skillet, cook sausage, vegetables and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Remove from heat; stir in rice, 3/4 cup cheese, eggs, parsley, salt and thyme., Place pumpkins in a 15x10x1-in. baking pan; fill with rice mixture. Replace pumpkin tops. Bake 30 minutes., Reduce oven setting to 350°. Bake 25-35 minutes longer or until pumpkin is tender when pierced with a knife and a thermometer inserted in filling reads 160°. Sprinkle remaining cheese over filling. Cut to serve.
Nutrition Facts : Calories 204 calories, Fat 6g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 405mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic Exchanges
More about "sausage rice stuffed pumpkins recipes"
SAUSAGE & RICE STUFFED PUMPKINS RECIPE - COOK.ME RECIPES
From cook.me
Cuisine AmericanTotal Time 1 hr 25 minsServings 12Calories 204 per serving
SAUSAGE, RICE, AND CRANBERRY STUFFED MINI PUMPKINS
From inspiredbycharm.com
SAUSAGE AND RICE STUFFED PUMPKIN - FABGRANDMA.COM
From fabgrandma.com
SAUSAGE & RICE STUFFED PUMPKINS - HOLIDAYCOOKS.COM
From holidaycooks.com
SAUSAGE STUFFED MUSHROOMS - RECIPE - COOKS.COM
From cooks.com
RICE STUFFED PUMPKIN RECIPE
From reciperivals.com
SPICY SAUSAGE STUFFED PEPPER PUMPKINS | SIMON HOWIE RECIPES
From thescottishbutcher.com
SAUSAGE-STUFFED PUMPKINS RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
SAUSAGE & RICE STUFFED PUMPKINS | RECIPE | PUMPKIN DISHES, …
From pinterest.com
35 RECIPES WITH CHICKEN SAUSAGE - MSN.COM
From msn.com
SAUSAGE & RICE STUFFED PUMPKINS RECIPE - FOODHOUSEHOME.COM
From foodhousehome.com
SAUSAGE AND RICE STUFFED PUMPKINS - RECIPESRUN
From recipesrun.com
RECIPE: SAUSAGE & RICE STUFFED PUMPKINS - MLIST BY THE SUBURBAN
From mymlist.com
SAUSAGE & RICE STUFFED PUMPKINS | CRICKET | COPY ME THAT
From copymethat.com
SAUSAGE & RICE STUFFED PUMPKINS RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
SAUSAGE & RICE STUFFED PUMPKINS RECIPE: HOW TO MAKE IT - TASTE …
From archive.country-magazine.com
BEST STUFFED THANKSGIVING TURKEY EVER - RECIPE - COOKS.COM
From cooks.com
12 BEST STUFFED PEPPERS RECIPES | ALLRECIPES
From test.element.allrecipes.com
SAUSAGE AND RICE STUFFED PUMPKIN | GREATER CHICAGO FOOD …
From chicagosfoodbank.org
SAUSAGE AND WILD RICE STUFFED MINI PUMPKINS - HEINEN'S GROCERY …
From heinens.com
SAUSAGE & RICE STUFFED PUMPKINS - WHITE HOUSE FRUIT FARM
From whitehousefruitfarm.com
You'll also love