Ingredients
2 cups water1 cup uncooked brown rice2 teaspoons chicken bouillon granules1/2 teaspoon curry powder1 pound bulk Italian sausage4 cups sliced fresh mushrooms1 small onion, chopped2 shallots, minced1 garlic clove, minced5 tablespoons dried currants1/4 cup chicken broth1 teaspoon poultry seasoning1/2 teaspoon rubbed sage1/4 teaspoon dried marjoram2 medium pie pumpkins (2-1/2 pounds each)1/2 teaspoon salt1/2 teaspoon garlic powder
Preparation
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 until vegetables are tender, 3-5 minutes. 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.
