MINI-PUMPKINS WITH SAUSAGE, RICE AND VEGGIES

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Basmati rice,
  • chicken broth,
  • Portobello mushrooms,
  • celery, brown onion,
  • dried apricots,
  • dried cranberries,
  • dried apples,
  • golden raisins,
  • bulk breakfast sausage,
  • bacon,
  • crushed sage leaves,
  • crushed leaf oregano
  • mini-pumpkins.
  • Additional ingredients: olive oil, salt, pepper, fresh oregano and fresh sage for garnish.

Directions

  • Wash and dry mini-pumpkins.
  • With a sharp knife, slice off the tops of the pumpkins, right under the stems. Scoop out the seeds and scrape the inside edges with a spoon, until a smooth surface is achieved.
  • Place the pumpkins and their tops on a baking tray. The flesh ends of the top of the pumpkins should be facing upwards on the tray.
  • Brush the inside and the tops of the pumpkins with olive oil and sprinkle with salt and freshly cracked pepper. Roast in a 350-degree oven for 30 minutes or until fork tender.
  • Add 3 cups of basmati rice and 4 cups of chicken broth to a large pan. Cover and bring to a boil, turning heat to low until all the broth has evaporated, about 15 to 20 minutes. Remove pan from heat and set aside.
  • While the rice is cooking, prepare 1 1/2 cups chopped brown onion, 1 cup minced celery and 8 ounces of Portobello mushrooms, chopped. Set aside.
  • n a medium skillet, sauté 8 slices of chopped bacon just until browned. Add one pound of bulk breakfast sausage to the same pan, cooking until both bacon and sausage are cooked through.
  • Remove the bacon and the sausage from the skillet, leaving behind 2 tablespoons of the grease. Set the bacon-sausage mixture aside, keeping warm.
  • Add onion and celery to the skillet; after 5 minutes, add mushrooms. Sauté until all vegetables are tender.
  • Add 1/2 cup chopped dried cranberries, 1/2 cup chopped dried apricots, 1/2 cup chopped dried apples, 1/2 cup golden raisins, 1 teaspoon crushed sage leaves and 1 teaspoon crushed leaf oregano to the celery-mushroom mixture. Continue to sauté until the fruit is softened, about 5 minutes.
  • In a large bowl combine cooked rice, sausage-bacon mixture and celery-fruit mixture.
  • If the mixed rice appears dry, add chicken broth in 1/4-cup increments. Mix well.
  • Use the rice mixture to fill roasted pumpkins.
  • Place stuffed pumpkins on a large platter and serve warm.

Notes

Categories: Thanksgiving 

Author Credit: Davis Life Magazine

Website Credit: http://davislifemagazine.com/cathy/pg2

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