Sausage-Stuffed Pumpkins Recipe

In a large saucepan, bring the water, rice, bouillon and curry powder to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute the mushrooms, onion and shallots for 3-5 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Reduce heat; add the currants, broth, poultry seasoning, sage and marjoram. Return sausage to the pan. Cook and stir for 5-7 minutes or until liquid is absorbed. Remove from the heat; stir in rice. 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. Place in a 13-in. x 9-in. baking dish; add 1/2 in. of water. Bake, uncovered, at 350 ° for 30 minutes. Cover loosely with foil; bake 45-50 minutes longer or until tender. Cut each pumpkin into four wedges to serve.