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.

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.

Author: Evelyn

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.

Find it online: https://cookupjoy.com/stuffed-pumpkin-with-sausage-and-wild-rice/