Stuffed Baby Sugar Pumpkins

This is another of my own recipes inspired from a more "protestant casserole" recipe from my past which included food items I no longer use, like canned soups. This recipe uses natural flavors and my absolute favorite type of nutty, rich rice: brown basmati rice.

2 cups brown basmati rice
4 cups broth (your favorite: veggie, chicken, beef, etc.)

Bring rice and broth to boil in a sauce pan, cover and reduce to simmer for 50 minutes.

1 lb Raw, boneless turkey, minced or ground
1/4 cup fresh sage leaves, chopped (or to taste)
1/2 tsp savory
1/2 tsp thyme
2 cloves minced garlic
1 onion, chopped
Olive oil
2 cups mushrooms, sliced (your favorite)
3 eggs
Salt and Pepper to taste
Soy Sauce to taste
2 T brown sugar
3 small sugar pumpkins (enough to fee 6 people)

Cook onion, and garlic in olive oil until veggies are tender. Add minced turkey, mushrooms, and sage, savory, thyme and cook until turkey is browned and mushrooms are done. Add previously cooked rice, eggs and salt and pepper, soy sauce and brown sugar to turkey mixture.

Cut the tops off the sugar pumpkins and clean out seed and strings. Sprinkle the interior with salt, fill with rice & turkey mixture and replace tops. Place on a cookie sheet and cook at 375ºF for at least an hour until pumpkin flesh is tender. Serve by allowing people to scoop out rice and pumpkin flesh onto plates. The pumpkin may need a little more salt after it is dished out.