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Buff Stuffed
Sausage Pumpkin
A Great Bison Meat Recipe
from Buffalo Groves, Inc.
America's Source for Buffalo Meat
Initially from Mary Denham (a Wonderful Customer)
then modified by Tina Witham (a Wonderful Friend)
Ladies - Thank you both!
Start with a 1 lb package Buffalo Groves Breakfast Sausage.

Cook up the breakfast sausage, perhaps with some diced onion. Add to your cooked meat, about 1 cup of cooked rice (good way to use some leftover rice), and 2 cups of dried fruits (Marlene's especially likes including dried pineapples & apricots but you can really use any fruit & nut combo you like); then add 1 - 1/2 cups of Apricot Sauce, which we get from Aspen Leaf Gourmet. Mix everything up well.

You need 2 small pumpkins (bigger than grapefruit / smaller than volleyball); which are cleaned out; then buttered on the inside. Then stuff in the mixture.

Put your pumpkin lid on and put your pumpkin on a baking sheet and bake in a preheated 350 oven for about 60 minutes. Gently touch your pumpkins - if you see a slight indent from the touch - They're done!

Big eaters eat an entire pumpkin, but usually a pumpkin feeds two (by splitting it); and you really don't need anything else with your meal but maybe a salad.
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