PING -- HungryMan [Roast Pumpkin Recipe]

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Here's the recipe for Roast Pumpkin that you asked for. It came off of this forum, but I didn't write down who posted it. Sorry! Sure is yummy, though, even when heated up the next day![p]INGREDIENTS
• 1 Pie Pumpkin, about 4-5 pounds
• 1 cup Long-Grain Rice
• 1 cup Wild Rice
• 1.5 lbs Bulk Country Sausage
• 1 can low sodium Chicken Broth (approx. 1 3/4 cup)
• 1 medium Yellow Onion, peeled and sliced
• 1 Leek, sliced in half, rinsed and sliced
• 1 clove Garlic, crushed
• 2 Tbs Butter
• 6 Mushrooms, medium-sized, cleaned and sliced
• 3 Green Onions, chopped
• 1/4 lb Tasso Ham, diced
• 2 Apples, medium-sized, peeled and chopped
• 1/4 cup fresh Parsley, chopped
• 1 tsp Fresh Thyme & 1 tsp Sage
• 1/4 cup Bourbon
• 1/4 cup Raisins & 1/4 cup Golden Raisins
• 1/4 cup Dried Currents & 1/4 cup Dried Cranberries
• Salt and pepper, to taste
• 2 Eggs, lightly beaten [p]PREPARATION
• Prepare the Long Grain Rice in water.
• Prepare the Wild Rice with chicken broth.
• Brown the sausage in a skillet and drain most of the grease.
• Wash off the outside of the pumpkin. Clean the pumpkin like you would for a Jack-O-Lantern. Save the top and the seeds.
• With a fork pierce the inside of the pumpkin being careful not to break the skin. Sprinkle the inside of the pumpkin with salt and pepper.
• Sauté the onion, leek and garlic in butter – to almost tender.
• Add the Mushrooms and Green Onions & continue to sauté.
• Add the Apples, Sausage and Ham to the skillet – to heated.
• Remove from heat and cool.
• In a large bowl, combine the rice, wild rice, the mixture from the skillet and the rest of the ingredients (except eggs)
• Mix in the beaten eggs, then fill the pumpkin w/stuffing – top on.[p]COOKING INSTRUCTIONS
• Place the stuffed pumpkin in shallow baking dish or pie plate.
• Cook indirect on BGE @ 350F for about 1.5 to 2.5 hours.
• Pumpkin is done when exterior is soft to touch.
• Stuffing should be 180F degrees, just to be safe.
• Rest 15 minutes to allow juices to settle into the stuffing.
• Slice and serve – or -- scoop out the contents making sure to include some of the pumpkin meat with stuffing. [p]SPECIAL NOTES:
• White Rice can be made the day before.
• Brown the Sausage the day before.
• Mix Apples: one Gala, ½ Granny Smith, ½ Cortland.
• Mushrooms: ½ button, ½ Cremini. You could use whichever kind you would like. Wild Mushrooms would be appropriate.
• Experiment with the type of Sausage and Ham.
• Place any extra stuffing in a covered baking dish and bake at 350F for about an hour.
• When baking in a conventional oven, place the pumpkin in a shallow baking dish with some water to maintain moisture.[p]Enjoy![p]~ Broc

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Broc -- Just across the Muddy Mo from Omaha!,[p]RhumAndJerk[p]First appeared:
Source: BGE Eggtoberfest '06, RhumAndJerk, 10/21/06[p]

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RiuchardFl,[p]Thank you![p]~ B