Sausage-Stuffed Pumpkins

Directions

1. 1

   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.
2. 2

   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.
3. 3

   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.
4. 4

   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.
5. 5

   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.