Pumpkin Stuffing With Wild Mushrooms Recipes

IBBY'S PUMPKIN MUSHROOM STUFFING

Steps:

• Spread bread cubes on a baking sheet, and let dry overnight. Alternatively, heat in a 250 degrees F (120 degrees C) oven until dry, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Butter a 2 quart baking dish.
• Melt butter in a large skillet over medium heat. Saute celery and onions for about 10 minutes. Add mushrooms, and continue cooking for about 8 minutes, or until tender. Season with rosemary, tarragon, chives, parsley, salt, and pepper. Fold in bread cubes, and add enough broth to moisten. Transfer to prepared dish, and cover with foil.
• Bake in preheated oven for 40 minutes. Remove cover, and bake for 10 minutes, or until top is crisp.

SAUSAGE-STUFFED PUMPKINS

Steps:

• In a large saucepan, bring the water, rice, bouillon and curry powder to a boil. Reduce heat; cover and simmer 45-50 minutes or until tender. , Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; drain and set aside. In the same skillet, saute the mushrooms, onion and shallots 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 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 13x9-in. baking dish; add 1/2 in. water. Bake, uncovered, at 350° for 30 minutes. Cover loosely with foil; bake 45-50 minutes longer or until tender. Cut each pumpkin into 4 wedges to serve.

SAUSAGE & RICE STUFFED PUMPKINS

Steps:

• Preheat oven to 450°. Cut a 3-in. circle around each pumpkin stem. Remove tops and set aside. Remove strings and seeds from pumpkins; discard seeds or save for roasting. , In a large skillet, cook sausage, vegetables and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Remove from heat; stir in rice, 3/4 cup cheese, eggs, parsley, salt and thyme., Place pumpkins in a 15x10x1-in. baking pan; fill with rice mixture. Replace pumpkin tops. Bake 30 minutes., Reduce oven setting to 350°. Bake 25-35 minutes longer or until pumpkin is tender when pierced with a knife and a thermometer inserted in filling reads 160°. Sprinkle remaining cheese over filling. Cut to serve.

PUMPKIN BREAD MUSHROOM STUFFING

Steps:

• Spread bread cubes on a baking sheet, and let dry overnight.
• Alternatively, heat in a 250 degree oven until dry, about 1 hour.
• Preheat oven to 375 degrees.
• Butter a 2 quart baking dish.
• Melt butter in a large skillet over medium heat.
• Saute celery and onions for about 10 minutes.
• Add mushrooms, and continue cooking for about 8 minutes, or until tender.
• Season with rosemary, tarragon, chives, parsley, salt and pepper.
• Fold in bread cubes, and add enough broth to moisten.
• Transfer to prepared dish and cover with foil.
• Bake in preheated oven for 40 minutes.
• Remove cover, and bake for 10 minutes, or until top is crisp.