This is a nice healthy twist to a wonderful combination of rice, sausage, seasonings, and cranberries baked in a pumpkin, which enables an eye-pleasing presentation for any Autumn dinner as a side dish or the stuffing component of your Thanksgiving meal.
- 4 oz. pork sausage
- 1/2 C. chopped onion
- 1 small pumpkin cored, seeded
- Pumpkin pulp cut into 3/4-inch pieces
- 1/2 C. chopped granny smith apple
- 1/4 C. white wine
- 1 C. brown rice
- 1/4 C. dried cranberries
- 1 Tbs. olive oil
- 1 tsp. thyme
- 1 tsp. fresh oregano
- 1/2 tsp. salt
- 1/4 tsp. fresh ground pepper
To make the stuffing, preheat oven to 350 degrees. Crumble sausage, place in skillet over medium-low heat and cook until almost done, about 8 minutes. Remove sausage from pan. Increase heat to medium and add onion and 2 C. chopped pumpkin. Sauté until pumpkin begins to soften, 5-7 minutes. Add apples and sausage, sauté 5 minutes. Add wine, cook for 2 minutes. Remove form heat; set aside.Combine: rice, cranberries, olive oil, thyme, oregano, salt and pepper in large bowl. Add meat mixture to the ingredients. Place ingredients into hollowed out pumpkin. Place pumpkin in shallow baking dish and cover wtih foil. Bake 25 minutes, then remove fail and replace with pumpkin lid. Bake another 10 minutes. Serve while hot.