Stuffed Pumpkin Recipe

• Serves: four

Ingredients

• 1 cup water
• 1/2 cup uncooked brown rice
• 1 teaspoon chicken bouillon
• 1/2 lb bulk sausage
• 2 cups sliced fresh mushrooms
• 1 small onion chopped
• 1 garlic clove minced
• 2 tablespoons dried cranberries or golden raisins
• 1/8 cup chicken broth
• 1/2 teaspoon savory
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 pie pumpkin about 2 12 lbs.

Instructions

In a large saucepan, bring the water, rice, and bouillon to a boil. Reduce heat; cover and simmer for about 45 minutes or until the rice is tender.

While that is simmering, brown the sausage in a large frying pan; drain the sausage and put it into a pan or bowl so you can use the frying pan to saute the vegetables.

Saute the mushrooms, onion, and garlic for about 5 minutes or until tender. Reduce heat; add the cranberries, broth, poultry seasoning, and savory. Add the sausage back to the pan. Heat for about 5 minutes or until liquid is absorbed. Remove from the heat and stir in the rice mixture.

Wash the pumpkin and then cut a circle around the stem.
Remove the fibers and seeds.
Prick inside the pumpkin with a fork
sprinkle with salt and garlic powder.
Fill the pumpkin with the sausage mixture and replace the lid.
Place in a 13-in. x 9-in. baking dish
Place 1/2 cup of water in the bottom of the pan.
Bake, uncovered, at 350° for 25 minutes.
Cover with foil
Bake about 45 minutes longer or until tender.
Serves Four