Those pretty little mini pumpkins that you picked up for décor? Cook them! These make adorable side items, and are so flavorful! The stuffing can be made ahead by a day to make dinner prep easier.
- 1 cup Wild rice blend
- 2 cups chicken stock
- 2 tbsp unsalted butter
- 1/2 onion diced
- 1 tbsp celery diced
- 1 tbsp garlic minced
- 2 pears firm, roughly chopped
- 1/2 tsp kosher salt or, to taste
- 1/2 tsp black pepper or, to taste
- 1 tbsp fresh sage diced
- 1/2 lb Country-style sausage cooked, drained, and crumbled
- Add the rice and 2 cups chicken stock to a stockpot. Bring to boil, then reduce to a simmer. Cover and cook for 30 minutes, or until rice is tender and stock is absorbed. Add more stock or water if necessary during cooking.
- Pour rice onto sheet pan and allow to cool. Cook, crumble and drain sausage. Allow to cool.
- Cut the pumpkin about 1/3 of the way from the top and remove the cap. Scrape out any seeds and strings. Lightly season the inside of the pumpkin, then fill with stuffing. Sprinkle approximately 1 teaspoon of chopped pecans over the top of stuffing. Place in smoker over indirect heat at 275 degrees for 1 ½ - 2 hours, or until pumpkins are tender.
- In the last few minutes of cooking, you can sprinkle the stuffing with cheese, bacon, or chopped pecans, if desired.