Holiday Pumpkin Stuffed with Rice & Sausage
This Holiday Pumpkin Stuffed with Rice and Sausage is a festive and flavorful dish that doubles as a show-stopping centerpiece. Filled with savory sausage, herbs, rice, and cheese, it's the perfect cozy recipe for Thanksgiving, Friendsgiving, or any fall gathering.
Ingredients
- Main Ingredients
- 1 medium sugar pumpkin 3 to 4 pounds
- 3 cups cooked rice white, brown, or wild
- 1 pound ground Italian sausage
- Flavor Boosters
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 celery stalks diced
- 1 cup shredded cheese Gruyère, Parmesan, or cheddar
- 2 tablespoons olive oil
- 1 teaspoon dried thyme or fresh thyme leaves
- 1 teaspoon dried sage
- Salt and black pepper to taste
Instructions
- Prepare the Pumpkin
- Preheat oven to 375°F (190°C). Cut the top off the pumpkin and scoop out seeds and stringy flesh. Rub the inside with olive oil, salt, and pepper. Place on a baking sheet.
- Cook the Filling
- Heat olive oil in a skillet over medium heat. Sauté onion, garlic, and celery until softened. Add sausage and cook until browned. Stir in cooked rice, thyme, sage, salt, and pepper. Remove from heat and mix in half the cheese.
- Stuff and Bake
- Fill the pumpkin with the sausage and rice mixture. Top with remaining cheese. Replace pumpkin lid or cover loosely with foil. Bake for 45 to 60 minutes, until pumpkin is tender. Uncover for the last 10 minutes for browning.
Notes
- Use a sugar pumpkin, not a carving pumpkin, for best flavor and texture
- Make sure rice is cooked and slightly firm before adding
- Let the pumpkin rest for 5 to 10 minutes before serving for easier slicing
- Adjust baking time based on pumpkin size