FALL RECIPE
BAKED
STUFFED PUMPKIN
WHAT TO DO WITH YOUR LEFTOVER PUMPKIN
SWAP GROUND TURKEY FOR GROUND BEEF FOR A MORE SAVORY DISH
SERVE WITH A TOPPING OF SHREDDED CHEESE
INGREDIENTS
1 MEDIUM PUMPKIN
5 LBS POTATOES
1 TURNIP
2 LBS CARROTS
4 YELLOW ONIONS
1 LB GROUND TURKEY
STEP 1
GET PUMPKIN
BRING MEDIUM PUMPKIN INDOORS. CLEAN & ALLOW TO COME TO ROOM TEMPERATURE.
STEP 2
CUT PUMPKIN STEM
CUT THE STEM OFF OF THE PUMPKIN AND make sure IT FITS IN YOUR OVEN.
STEP 3
CUT TOP OPENING
CUT AN OPENING IN THE PUMPKIN. MAKE IT LARGE ENOUGH TO EASILY SCOOP IN & OUT OF.
STEP 4
SCOOP IT CLEAN
SCOOP OUT THE INSIDE OF THE PUMPKIN, REMOVING SEEDS AND STRANDS.
STEP 5
CUT & BOIL
CUT UP POTATOES, CARROTS aND TURNIP. PUT IN LARGE POT AND BRING TO A BOIL.
STEP 6
CHOP & FRY
BROWN GROUND TURKEY.
DICE ONIONS AND SOFTEN in PAN.
STEP 7
PREPARE STUFFING
COMBINE THE BOILED VEGETABLES, ONIONS, AND GROUND TURKEY & STIR TOGETHER.
STEP 8
STUFF THE PUMPKIN
FILL THE INSIDE OF THE PUMPKIN WITH THE MIXTURE AND COVER WITH PUMPKIN TOP.
STEP 9
ROAST THE PUMPKIN
WITH OVEN PREHEATED TO 350 DEGREES, BAKE FOR two AND a HALF HOURS OR UNTIL SOFTENED.
STEP 10
SERVE
SCOOP OUT STUFFING, ALONG WITH PUMPKIN. TOP WITH CHEESE & SEASON TO TASTE.
GET RECIPE