Zhr Morgana
October 14th, 2005, 04:13 PM
recipe from "The Wicca Cookbook" by Jamie Wood and Tara Seefeldt
serves 8 people
Ingredients:
1 small whole pumpkin 8-10 inches in diameter
1 tsp of salt (divided into one half tsp, and two quarter tsps)
2 T vegetable oil
2.5lbs ground turkey
1 tsp poultry seasoning
1 tsp white pepper
2 bell peppers, chopped (red, golden or green according to your preference)
1 large red onion, chopped
1/3lb chopped precooked turkey sausage
2 tsp olive oil
2 tsp minced fresh oregano
2 tsp vinegar
1 tsp ground black pepper
4 cloves of garlic, pressed
1.25 cup golden raisins
1/3 cup chopped green olives w/pimentoes
1 14-ounce can skinned tomatoes, chopped
3 large eggs, beaten
(phew!)
As if you were preparing the pumpkin as a jack-o-lantern, cut a circular top (set aside) and hollow out the pumpkin. Toast the seeds with some celery salt for a snack if you want to. Fill an extra large saucepan with about 8 cups of water and 1/4 tsp of the salt. Place the pumpkin and another 1/4 tsp salt in the water (the idea is to fill the pumpkin with some of the water so it will cook both inside and outside at the same time). Cover the pot. Bring the water to a boil, then simmer until the pumpkin meat is ALMOST tender when pierced with a fork, about 15 minutes. The pumpkin must be firm enough to hold its shape well. Carefully remove the pumpkin from the water, drain it well, and dry the outside.
In a large frying pan, mix together the turkey sausage, olive oil, oregano, vinegar, black pepper, the final 1/2 tsp of salt, and the garlic. Add the mixture to the ground turkey, along with the raisins, olives and tomatoes, mixing well. Cover the pan and cook on low heat for 15 minutes, stirring occasionally. Remove from heat and allow to cool slightly. Mix in the eggs thoroughly.
Place the pumpkin in a greased shallow baking pan. Fill the cooked pumpkin with the stuffing, pressing the stuffing lightly to pack it. Cover the pumpkin with aluminum foil. Bake at 350 degrees for 40 minutes, then replace the foil with the pumpkin lid, then bake for another 20 minutes.
After removing the pumpkin from the oven, spoon off the excess moisture from the top of the stuffing. Allow to cool for 15 minutes before serving.
To serve, slice the pumpkin from top to bottom in fat wedges. Lift each serving onto a dinner plate and spoon more of the filling over the top. The entire pumpkin is edible.
**************************
This is a GREAT recipe for a large dinner party...if you wind up cooking for a smaller crowd, you can use a pumpkin big enough for half of the stuffing, then freeze the remaining stuffing to use for another dinner.
serves 8 people
Ingredients:
1 small whole pumpkin 8-10 inches in diameter
1 tsp of salt (divided into one half tsp, and two quarter tsps)
2 T vegetable oil
2.5lbs ground turkey
1 tsp poultry seasoning
1 tsp white pepper
2 bell peppers, chopped (red, golden or green according to your preference)
1 large red onion, chopped
1/3lb chopped precooked turkey sausage
2 tsp olive oil
2 tsp minced fresh oregano
2 tsp vinegar
1 tsp ground black pepper
4 cloves of garlic, pressed
1.25 cup golden raisins
1/3 cup chopped green olives w/pimentoes
1 14-ounce can skinned tomatoes, chopped
3 large eggs, beaten
(phew!)
As if you were preparing the pumpkin as a jack-o-lantern, cut a circular top (set aside) and hollow out the pumpkin. Toast the seeds with some celery salt for a snack if you want to. Fill an extra large saucepan with about 8 cups of water and 1/4 tsp of the salt. Place the pumpkin and another 1/4 tsp salt in the water (the idea is to fill the pumpkin with some of the water so it will cook both inside and outside at the same time). Cover the pot. Bring the water to a boil, then simmer until the pumpkin meat is ALMOST tender when pierced with a fork, about 15 minutes. The pumpkin must be firm enough to hold its shape well. Carefully remove the pumpkin from the water, drain it well, and dry the outside.
In a large frying pan, mix together the turkey sausage, olive oil, oregano, vinegar, black pepper, the final 1/2 tsp of salt, and the garlic. Add the mixture to the ground turkey, along with the raisins, olives and tomatoes, mixing well. Cover the pan and cook on low heat for 15 minutes, stirring occasionally. Remove from heat and allow to cool slightly. Mix in the eggs thoroughly.
Place the pumpkin in a greased shallow baking pan. Fill the cooked pumpkin with the stuffing, pressing the stuffing lightly to pack it. Cover the pumpkin with aluminum foil. Bake at 350 degrees for 40 minutes, then replace the foil with the pumpkin lid, then bake for another 20 minutes.
After removing the pumpkin from the oven, spoon off the excess moisture from the top of the stuffing. Allow to cool for 15 minutes before serving.
To serve, slice the pumpkin from top to bottom in fat wedges. Lift each serving onto a dinner plate and spoon more of the filling over the top. The entire pumpkin is edible.
**************************
This is a GREAT recipe for a large dinner party...if you wind up cooking for a smaller crowd, you can use a pumpkin big enough for half of the stuffing, then freeze the remaining stuffing to use for another dinner.