MIchelle's Dinner in a pumpkin

Dinner 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 (I use one package of fresh sliced mushrooms cut up smaller)
  
• 1 small onion, chopped
• 1 garlic clove, minced
• 5 tablespoons dried currants (I use cranberries)
  
• 1/4 cup Progresso ® 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) (or one large one)
  
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder (I just use garlic salt and shake it from the bottle and don't measure)
  

• 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.
• 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.
• 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.

I put mine in a regular large pumpkin, if I do that again I will pre-cook my pumpkin. Scrape out the inside guts and put a cup of water in it, put the pumpkin cap back on and put into a baking dish. Cook at 350 for 30 mins, sprinkle with garlic salt and then follow the rest of the recipe for putting in the filling and cooking it.