Are you searching for the ultimate, show-stopping centerpiece for your Thanksgiving table or next holiday gathering? A dish that is so stunningly beautiful, so packed with the incredible flavors of fall, and so deeply satisfying, it will have your guests talking for years to come? This amazing, from-scratch Stuffed Pumpkin with Wild Rice and Sausage is that perfect meal. Imagine a whole, tender, roasted sugar pumpkin, filled with a savory-sweet, holiday-spiced stuffing, and served in beautiful, impressive wedges.
This isn’t just a recipe; it’s a guide to your new holiday tradition. We’ll show you the simple secrets to creating a stunning, all-in-one main course that looks like it came from a magazine but is secretly easy to make. This is the kind of festive, soul-warming meal that celebrates the very best of the autumn season.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Thanksgiving Centerpiece
What makes this Stuffed Pumpkin so spectacularly delicious is its incredible presentation and its perfect harmony of classic fall flavors. This is a true, all-in-one main course. The “bowl” is a whole sugar pumpkin, which is roasted until the flesh is sweet, tender, and creamy. The star of the show is the hearty, from-scratch stuffing. A savory and satisfying blend of rich ground sausage, nutty wild rice, sweet-tart dried cranberries, and crunchy pecans is infused with the classic, woodsy aroma of fresh sage. The entire pumpkin is roasted whole, allowing the flavors of the stuffing and the pumpkin to meld together into a perfect, unforgettable meal.
| Metric | Time / Level |
| Total Time | 1 hour 45 minutes |
| Active Prep Time | 25 minutes |
| Difficulty Level | Easy |
| Servings | 6-8 |
The Essential “Flavors of Fall” Ingredients
This iconic dish uses a handful of high-quality, seasonal ingredients to create its signature comforting and savory flavor.
- The Pumpkin (Choosing Your Vessel!):
- It is absolutely essential to use a “sugar pumpkin” or a “pie pumpkin” for this recipe. These smaller, rounder pumpkins are specifically grown for eating. They have a wonderfully sweet, less stringy, and more tender flesh that is perfect for roasting. Do not use a large, watery carving pumpkin from the Halloween aisle!
- The Hearty Holiday Stuffing:
- Ground Sausage: A half-pound of your favorite bulk sweet or savory pork sausage provides a rich, savory, and satisfying base for the stuffing.
- Wild Rice: A cup of cooked wild rice adds a wonderful, nutty flavor and a fantastic, chewy texture that is a classic pairing with fall flavors.
- The Festive Flavors: This is a classic and unbeatable holiday flavor combination! The sweet-tart flavor of dried cranberries, the crunchy, buttery texture of chopped pecans, and the warm, earthy, and aromatic flavor of fresh sage are the heart and soul of the stuffing.
Step-by-Step to the Perfect Stuffed Pumpkin
This elegant meal comes together in just a few simple stages.
Step 1: Prepare the Pumpkin and the Stuffing
Step 1: First, preheat your oven to 375°F (190°C).
Step 2: Prepare your pumpkin. Carefully slice the top off the 2-3 pound sugar pumpkin, just like you would for a jack-o’-lantern, and set the “lid” aside. Use a large, sturdy spoon to scoop out all the seeds and the stringy pulp from the inside.
Pro Tip: For an extra kick of flavor, you can rub the inside of the hollowed-out pumpkin with a little bit of olive oil and a generous sprinkle of salt and pepper.
Step 3: In a large skillet, cook the 1/2 pound of ground sausage over medium heat until it is beautifully browned. Add the 1/2 chopped onion, the 2 minced cloves of garlic, and the 1 teaspoon of dried sage to the skillet. Sauté for a few minutes, until the onion has softened.
Step 4: Stir in your 1 cup of cooked wild rice, the 1/2 cup of dried cranberries, and the 1/4 cup of chopped pecans.
Part 2: Stuff and Roast to Perfection
Step 1: Carefully fill your hollowed-out pumpkin with the prepared sausage and wild rice mixture.
Step 2: Place the pumpkin’s “lid” back on top.
Step 3: Carefully place the entire pumpkin on a rimmed baking sheet and bake for 1 to 1.5 hours.
Pro Tip: You will know the pumpkin is perfectly done when the outer skin is dark and can be easily pierced with a sharp knife with no resistance. The flesh inside should be completely soft and tender.
Part 3: Slice and Serve
Let the hot, roasted pumpkin rest for a few minutes. To serve, you can present the entire, beautiful pumpkin at the table and then carefully slice it into thick, impressive wedges.
Show-stopping Stuffed Pumpkin with Sausage and Wild Rice
A festive and savory fall dish, this recipe features a whole sugar pumpkin stuffed with a flavorful mixture of wild rice and sausage. A small pumpkin is hollowed out and seasoned, then filled with a hearty stuffing made from browned ground sausage, sautéed onions and garlic, cooked wild rice, sweet dried cranberries, and crunchy pecans, all seasoned with sage. The entire pumpkin is then roasted until the flesh is tender and the filling is hot. It’s served by slicing the pumpkin into wedges, creating a complete all-in-one meal.
Ingredients
- 1 small sugar pumpkin (about 2-3 lbs)
- 1 cup cooked wild rice
- 1/2 lb ground sausage
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried sage
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Carefully cut the top off the pumpkin (like a lid) and scoop out the seeds and stringy pulp.
- Rub the inside of the pumpkin with a little olive oil, salt, and pepper.
- In a skillet over medium heat, cook the ground sausage until it is browned. Add the chopped onion, minced garlic, and sage, and sauté until the onion has softened. Drain off any excess fat.
- In a bowl, stir together the cooked sausage mixture, the cooked wild rice, the dried cranberries, and the chopped pecans. Season with salt and pepper to taste.
- Spoon the filling into the hollowed-out pumpkin. Place the pumpkin top back on.
- Place the stuffed pumpkin on a baking sheet and bake for 1 to 1.5 hours, until the pumpkin flesh is tender when pierced with a fork.
- Let it rest for a few minutes before carefully slicing it into wedges to serve.
Notes
- This dish makes a beautiful and impressive centerpiece for a fall dinner or holiday meal like Thanksgiving.
- Using pre-cooked or leftover wild rice is a great time-saving shortcut for this recipe.
- The entire dish, including the pumpkin ‘bowl,’ is edible.
What to Serve With Your Stuffed Pumpkin
This beautiful dish is a fantastic, all-in-one main course that has your protein, your starch, and your vegetable all in one! It is the perfect centerpiece for a holiday meal, and it pairs wonderfully with classic Thanksgiving side dishes.
- Roasted Brussels Sprouts or Green Beans: A simple, roasted green vegetable is a perfect, fresh counterpoint to the rich, savory stuffing.
- A Simple Green Salad: For a lighter meal, a crisp green salad with a bright, tangy apple cider vinaigrette is a fantastic accompaniment.
- Cranberry Sauce: A side of your favorite homemade or store-bought cranberry sauce is another classic and delicious pairing.
Storage and Make-Ahead Tips
This Stuffed Pumpkin is the perfect make-ahead dish for a stress-free holiday or dinner party.
- Make-Ahead: For a super-fast and impressive meal, you can get a head start by preparing the entire sausage and wild rice stuffing up to 3 days in advance. Store it in an airtight container in the refrigerator. When you are ready to eat, simply hollow out your fresh pumpkin, fill it with the cold stuffing, and proceed with the roasting step (you may need to add 15-20 minutes to the total baking time).
- Storage: Store any leftover cooked pumpkin wedges in an airtight container in the refrigerator for up to 4 days.
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Creative Recipe Variations
- Make it a Vegetarian Stuffed Pumpkin: For a delicious and hearty vegetarian centerpiece, you can simply omit the sausage and add about 8 ounces of sautéed cremini mushrooms and one 15-ounce can of drained and rinsed chickpeas or cannellini beans to the stuffing. Be sure to use vegetable broth if the stuffing seems dry.
- Use a Different Grain or Bread: If you’re not a fan of wild rice, this delicious and versatile filling is also absolutely fantastic with an equal amount of cooked quinoa, farro, or even some classic, cubed cornbread or sourdough bread for a more traditional stuffing texture.
- Use a Different Winter Squash: This delicious filling is also absolutely fantastic when stuffed into a large, roasted acorn squash or a kabocha squash.
Enjoy Your Ultimate Holiday Centerpiece!
You’ve just created a truly special dish that is a perfect harmony of wholesome, seasonal ingredients and delicious, satisfying flavors. This classic Stuffed Pumpkin is a testament to the power of a simple, from-scratch meal to be both incredibly comforting and wonderfully elegant. It’s a rewarding and deeply satisfying recipe that is sure to become a new family favorite for special occasions.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves an easy and impressive meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute best kind of pumpkin to use for stuffing and roasting?
It is crucial to use a “sugar pumpkin” or a “pie pumpkin”. These smaller, rounder pumpkins (typically 2-4 pounds) are specifically grown for eating and have a much sweeter, less stringy, and more tender flesh than the large, watery carving pumpkins that you use for jack-o’-lanterns.
Q2: What is the best and safest way to cut a tough, raw pumpkin?
The safest way is to first create a stable base. Use a large, sharp chef’s knife to carefully trim off a very thin slice from the bottom of the pumpkin so that it can sit flat and stable on your cutting board. Then, you can confidently use your sharp knife to carefully cut a circle around the top stem to create your “lid.”
Q3: Can I make a stuffed pumpkin ahead of time for a holiday?
Yes, this is a perfect make-ahead dish! The best method is to prepare the entire sausage and wild rice stuffing and store it in the refrigerator. Then, on the day of your party, you can simply hollow out your pumpkin, fill it with the pre-made stuffing, and roast it.
Q4: How do I know for sure when the stuffed pumpkin is fully cooked?
The key is to test the pumpkin flesh itself, not the filling (which is already cooked). The stuffed pumpkin is perfectly done when the outer skin is dark and a sharp paring knife or a skewer can be easily inserted into the side of the pumpkin with no resistance.
Q5: Can I use a different kind of sausage?
Of course! A spicy Italian sausage would be fantastic in this recipe if you enjoy a bit of heat. A classic Italian-style chicken or turkey sausage would also be a delicious and slightly leaner option.