Stuffed Pumpkin Recipe

Origin: America      Period: Traditional

Ingredients:

1 whole pumpkin or Hubbard squash (chose one about 20 to 22cm in diameter)
1kg minced turkey
1 tsp poultry seasoning
3/4 tsp salt
1 tsp freshly-ground black pepper
2 yellow bell peppers, finely chopped
1 large red onion, chopped
150g turkey sausage, cooked and chopped
2 tsp olive oil
2 tsp fresh oregano, shredded
2 tsp vinegar
4 garlic cloves, finely chopped
150g sultanas
50g green olives stuffed with pimentos, chopped
400g tin chopped tomatoes (drained)
3 eggs

Stuffed Pumpkin Preparation:

Method:

Using a very sharp knife cut a circle about 12cm in diameter in the top of the pumpkin. Remove this lid then scrape out the seeds and any strings from the centre of the fruit. Wash clean then place the pumpkin in a large saucepan. Surround the pumpkin with water and fill the inside with water as well. Add 1/2 tsp salt to the water outside and 1/4 tsp salt to the water inside. Cover and bring to a boil then cook for about 15 minutes (remember to cook the lid as well), or until the pumpkin is just tender (but till holds its shape). Take off the heat then remove the pumpkin from the pot, drain well and dry inside and out.

Meanwhile, add a little oil to a large frying along with the turkey, bell peppers and onion along with the poultry seasoning and black pepper, Cook over medium heat until the turkey is cooked through and lightly browned then take off the heat.

Meanwhile, combine the turkey sausage, olive oil, oregano, vinegar and garlic. Season with salt and black pepper then mix-in the cooked turkey mix along with the sultanas, olives and tomatoes. Mix thoroughly to combine then turn into a pan and cook gently for about 15 minutes. Take off the heat and allow to cool slightly then beat the eggs and stir into the turkey mix.

Use the resultant mixture to stuff the pumpkin, pressing the mixture down to pack it in. Cover with the lid and then a double layer of aluminium foil. Transfer to a shallow baking dish and place in an oven pre-heated to 170°C. Bake for about 40 minutes then remove the foil and bake, uncovered, for a further 20 minutes.

Remove any excess mixture from the surface of the filling then allow to cool for 10 minutes before carving into thick slices and transferring to serving plates (note, you can eat the skin and everything in this dish).

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