Best 2 Sausage Rice Stuffed Pumpkins Recipes

Indulge in a delightful culinary journey with our enticing stuffed pumpkin recipes! Embark on a flavor-packed adventure as we present a symphony of savory dishes that showcase the versatility of pumpkins. From the classic sausage and rice filling to the tantalizing vegetarian delight, each recipe promises a unique taste experience. Prepare to tantalize your taste buds with a medley of textures and flavors that will leave you craving more. Whether you prefer a hearty meat-based filling or a wholesome plant-based option, we have something to satisfy every palate. Get ready to transform ordinary pumpkins into extraordinary culinary masterpieces with our easy-to-follow instructions and inspiring variations.

Let's cook with our recipes!

SAUSAGE-STUFFED PUMPKINS

Sausage-Stuffed Pumpkins image

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

Ingredients

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

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.

SAUSAGE & RICE STUFFED PUMPKINS

Sausage & Rice Stuffed Pumpkins image

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

Ingredients

3 small pie pumpkins (about 2 pounds each)
1/2 pound bulk sweet Italian sausage
1 pound fresh mushrooms, chopped
2 medium onions, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
4 cups cooked long grain rice
1 cup grated Parmesan cheese, divided
2 large eggs, lightly beaten
1/4 cup minced fresh parsley
1 teaspoon salt
1/2 teaspoon dried thyme

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

Tips:

Choose the right pumpkin: Look for small to medium-sized pumpkins with a firm, deep-orange color. Avoid pumpkins with blemishes or soft spots.
Prepare the pumpkin: Cut off the top of the pumpkin and scoop out the seeds and pulp. Be careful not to cut too deep into the pumpkin flesh.
Cook the sausage and rice: Brown the sausage in a pan over medium heat. Add the rice, water, and seasonings, and bring to a boil. Reduce heat to low, cover, and simmer for 18 minutes, or until the rice is tender.
Stuff the pumpkin: Spoon the sausage and rice mixture into the prepared pumpkin. Top with cheese and bake in a preheated oven at 350°F for 30-35 minutes, or until the pumpkin is tender and the cheese is melted.
Serve: Let the pumpkin cool for a few minutes before serving. Scoop out the filling and spoon it onto plates. Serve with a dollop of sour cream or yogurt, if desired.

Conclusion:

Sausage rice stuffed pumpkins are a delicious and festive dish that is perfect for fall gatherings. With a few simple ingredients and a little bit of time, you can create a stunning dish that will impress your guests. So next time you're looking for a unique and flavorful dish to serve, give sausage rice stuffed pumpkins a try. You won't be disappointed!