Wild Rice/Sausage n Pumpkin
I've had many request for the recipe and loads of compliments on the meals at which I served it.
★★★★★ 1 vote5
1 boxwild rice, cooked
1 (1lb.)medium seasoned pork sausage
1 can(s)canned mushroom soup
1 smallsweet onion diced
1 Tbspmargarine or butter
·salt to taste
·ground pepper to taste
How to Make Wild Rice/Sausage n Pumpkin
- Preheat oven to 350 degrees. Wash the outer surface of the pumpkin and then dry. With a sharp knife, cut circle from top of the pumpkin that has the stem. The size should be large enough to remove the inside pulp and seeds. The circle will be put back on the pumpkin for baking so be careful when handling. The pumpkin will be served on s platter with the sausage and rice mixture inside the shell.
- Cook the wild rice as directed on the box.
- In medium size skillet, place margarine or butter and melt. Add onion and cook until translucent.
- Remove onion and set aside for mixing with other ingredients later.
- Brown pork sausage in skillet until thoroughly cooked. Drain off grease.
- Mix wild rice, sausage, onion, and mushroom soup and salt and pepper to taste. Place mixture in the pumpkin. Place lid on top. (Other spices might be added, such as, sage, allspice, garlic powder, etc to your taste.) Just remember there are seasonings in the rice and sausage already.
- Place pumpkin on heavy cookie sheet(one with lip) and place in oven to bake.
- Bake in oven for 30 minutes and check pumpkin flesh for tenderness with a fork on the inside of the pumpkin wall. Continue to bake until inside mixture is heated through and through and pumpkin flesh is tender.
- Serve the rice and sausage mix first and then any who would like can scoop out pumpkin flesh from inside. I have also served it to the table and then scooped rice mixture into a separate bowl and then cut slices from the pumpkin and put on the platter. Tweak it to your liking. It is a beautiful centerpiece with fall leaves, acorns etc around the platter.