Sausage Stuffed Pumpkin
You will need one large pie pumpkin. The first step is to thoroughly wash the pumpkin. Then, place it in your slow cooker and make a mark on the pumpkin, about two inches below the top of the slow cooker bowl. That’s your cutting guide. Using a sharp knife, slice the top from your pumpkin. Remove the insides and seeds. (Save seeds to make a tasty snack!) You’re left with a pumpkin ‘bowl’ and the top, which you’ll also cook. We don’t want to waste a single scoop of that delicious, nutrient-dense pumpkin!
Prepare wild rice, like Lundgren WildBlend Rice. Mix 1-1/2 cups of water and 1 cup of rice in a saucepan. Bring to a boil and continue boiling for two minutes. Then pour rice and water into a bowl and combine with the other ingredients: sausage, parsley, nutmeg, pumpkin spice, and real maple syrup. Salt and pepper to taste.
Place your pumpkin and its lid in the slow cooker. Add water to the bowl of the slow cooker. The pumpkin should be sitting in about two inches of water. Pour the sausage “stuffing” mixture into the pumpkin. Top it off with 1/2 cup of heavy cream. Do not stir.
I made this recipe using the Set ‘n Forget® 6 Qt. Programmable Slow Cooker With Spoon/Lid, which the kind folks at Hamilton Beach were kind enough to provide. I happened to be outside at the four hour mark. No worries! The slow cooker automatically switched to WARM when the preset cook time was up. The other great feature? It has a probe attachment. If I want to cook a roast, I insert the probe (through a hole in the lid) into the meat. I then program the slow cooker to the desired temperature. When the meat’s internal temperature meets my setting, cook time stops and the slow cooker switches to warm, ensuring a perfectly done pot roast. It’s a wonderful, worry-free kitchen tool that I highly recommend. The ceramic bowl is heavy and well-made, yet the cooker itself is lightweight. The stainless steel gives it a sleek look. Christmas is coming, you know. Add it to your wish list!
The recipe for Slow Cooker Sausage Stuffed Rice is below, along with an opportunity for YOU to win a Set ‘n Forget® 6 Qt. Programmable Slow Cooker With Spoon/Lid. Hamilton Beach provided product for this review and giveaway. All opinions expressed here are my own.
- 1 large pie pumpkin
- 1 lb. ground pork sausage, browned and drained
- 1 cup Lundberg WildBlend Rice
- 2 Tablespoons real maple syrup
- 1 Tablespoon chopped fresh parsley
- ½ teaspoon pumpkin pie spice
- ½ teaspoon nutmeg
- ½ cup heavy cream
- Salt and pepper to taste
- Thoroughly wash the pumpkin, then place it inside the slow cooker. Mark the pumpkin about two inches below the top of the slow cooker bowl. Using a sharp knife on a cutting board, slice the top off the pumpkin at that mark.
- Remove pumpkin contents and seeds. Save for dried pumpkin seeds or discard. Place pie pumpkin back into slow cooker. Pour water into the slow cooker, but not into the pumpkin, so water reaches about two inches up the outside of the pumpkin.
- Brown a pound of pork sausage and drain.
- Prepare Lundberg WildBlend Rice according to first step on package: in saucepan, combine 1-1/2 cups water and 1 cup rice. Bring to a boil. Boil for two minutes and remove from stove. Pour contents into a bowl.
- Combine sausage, maple syrup, parsley, spices, and salt and pepper in the bowl with rice.
- Pour this stuffing mixture into the pumpkin.
- Top off with ½ cup heavy cream. Do not stir. Place pumpkin top beside the pumpkin and place lid on slow cooker. Set to cook on high for four hours.
- When cook time is complete, transfer pumpkin and top to serving platter. Spoon sausage mixture onto individual plates, being sure to scoop down the inside to get lots of soft, sweet pumpkin in your scoop.
I am a writer, blogger, wife and homeschooling mother of three. I love wide open spaces, cooking, gardening, decorating, travel, vintage treasures, sunshine on my shoulders, and bare feet.