Stuffed Pumpkin

2006 - We totally ate this stuffed pumpkin.

 

 

Stuffed Pumpkin

 

Part 1

1 whole Pie Pumpkin (8-10 inches diameter)( You can also use a hubbard squash)

1/2 teaspoon salt

 

Part 2

2 Tablespoons vegetable oil

2.5 lbs (1134 grams) Ground Turkey

1 Teaspoon Poultry Seasoning

1 Teaspoon White Pepper

2 Golden Bell Peppers, chopped (alt: can use regular green or red peppers)

1 large Red Onion, chopped

 

Part 3

1/3 lb (151 grams) Precooked Turkey Sausage

2 teaspoons olive oil

2 teaspoons minced fresh Oregano

2 teaspoons vinegar

1 teaspoon Black Pepper

1/2 teaspoon salt

4 cloves garlic, pressed

Part 4

1 1/4 cups (280 grams) Golden Raisins

1/3 cups (76 grams) Chopped Green Olives, stuffed with pimentos

1 400gram can (14 ounces) Chopped Skinned Tomatoes

3 Large Eggs, beaten

 

=========

Part 1 – Prepping the Pumpkin

With a sharp knife, cut out a circular top, about 5 inch diameter (or big enough for your fist). Save the top for the lid.

Scoop out the seeds and scrape out the stringy guts until it is clean

(For a snack while cooking, rinse the seeds, sprinkle with sea salt, celery salt or any flavour of popcorn seasoning and toast under the oven broiler till lightly browned)

Get a STOCK POT that is big enough for your pumpkin. Put the pumpkin in it and cover with water (Also fill the pumpkin). Add 1/2 teaspoon of salt to the water. The idea is to cook the pumpkin from both outside and inside. (If you have an electric cooking coil, place it in the pumpkin to boil the water inside.

Cover the pot, bring water to a boil, then simmer until the pumpkin meat is ALMOST tender when pierced with a fork, about 10-15 minutes

*Do Not Overcook! The pumpkin should remain firm enough to keep its shape. An overcooked pumpkin has the potential to collapse under the weight of the filling later, and it is also really hard to get out of the water.

**Do not underestimate the time it will take you to remove a hot, floppy pumpkin from hot water without wrecking it! Be very careful and don’t rush it. If you hav those silicone oven mitts that let you put your hand into boiling water, this is where you want to use them.

 

Dry the outside of the Pumkpin

 

Part 2 – Meat Mixture

Heat vegetable oil in a large frypan or wok

Add Ground Turkey, Poultry Seasoning, White Pepper, Bell Peppers, and Onion. Cook over medium heat until the turkey is no longer pink. Remove from heat and set aside

 

Part 3 – Sausage Mixture

In a large bowl, mix together the Cooked Turkey Sausage, Olive Oil, Oregano, Vinegar, Black Pepper, 1/2 teaspoon of Salt, and Garlic

 

Part 4 – put it all together.

Add the Sausage mixture, Raisins, Olives, and Tomotoes to the ground turkey mixture in a wok or large frypan. Mix well. Cover the pan and cook over low heat for 15 minutes, stirring occasionally

Remove from heat and allow it to cool slightly

Add 3 beaten eggs and mix in thoroughly.

 

Part 5 – Stuff that Pumpkin

Fill the cooked pumpkin with the stuffing. Press stuffing lightly to pack it. Cover the pumpkin opening with aluminum foil. Place pumpkin in greased shallow baking pan and bake at 350f for 1 hour. When 15 minutes are remaining, replace the foil with the pumpkin lid.

When done, spoon off extra moisture. Allow to cool 15 minutes before serving. This will give the stuffed pumpkin time to firm up as well.

To serve, slice from top to bottom in fat wedges, and put wedges on a dinner plate. Spoon extra filling on top. The entire pumpkin is edible except for the woody stem.

 

For smaller servings, cut the pumpkin cleanly at the equator, flip the top half into another dish for cutting, and place the bottom half in the fridge for later.

 

 

 

 

 

Done