stuffed pumpkin stuffing

Traditional stuffing is great and all; but it’s never been my favorite part of thanksgiving.

That’s why I am so jazzed about this wild rice alternative. It combines some of the traditional stuffing flavors - sage, sausage, and celery - and melds them seamlessly with new - leeks, peas, and wild rice - and stuffs them all into a pumpkin to roast.

It’s less dense than traditional bread stuffing, which means you’ll have more room for all the foods. And lets face it, thanksgiving’s greatest gift is partaking in all the sides.

Ingredients:

2 sugar (or pie) pumpkins

1 cup wild rice

1 3/4 cups broth

1 Tbsp butter

1 1/2 Tbsp evoo

1 lb regular pork sausage

2 small leeks, halved, sliced and washed

1 cup chopped celery

4oz shiitake mushrooms, sliced

1/2 cup white wine

1 tsp sea salt

1 cup frozen peas

1 1/2 Tbsp shredded fresh sage (about 8 large leaves)

1/3 cup chicken stock

3 tbsp butter

Directions:

Preheat oven to 375.

Remove the top of the pumpkin and clean out the inside.

In a medium stockpot combine 1 3/4 broth, 1 cup rice, and 1 Tbsp butter. Bring to a broil. Once broiling, turn down to a simmer.

Cover and let rice simmer for 45 minutes. Remove from heat and let sit for 10 minutes. Fluff with a fork.

In a large saucepan, heat 1 1/2 Tbsp evoo over medium.

Once shimmering add in ground sausage. Cook until browned and remove sausage from pan. Set aside.

Add leeks to rendered sausage fat. Stir to combine. Add in celery and mushrooms. Stir and sauté for 5 minutes.

Turn heat to low and add white wine and sea salt. Stir to deglaze the pan. Let simmer for 5 minutes.

Add in 1/3 cup chicken stock, frozen peas, fresh sage, cooked rice, and sausage. Stir to combine. Remove from heat.

Spoon stuffing into pumpkins. Top with pats of butter.

Place stuffed pumpkins on baking sheet, and cover with pumpkin top.

Bake for 30 minutes.