Turkey In Baked Pumpkin

Recipe Ingredients

2		Pumpkins or winter squash - (3 lb ea)
		(such as Hubbard or Kabocha)
3 tablespoons	45ml	Unsalted butter
1/4 cup	59ml	Vegetable oil
1 1/2 lbs	681g / 24oz	Turkey thigh meat - cut into 1" cubes
1 lb	454g / 16oz	Onion - finely chopped (large)
2		Poblano chiles - seeded and diced
1 teaspoon	5ml	Coarse salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 teaspoon	5ml	Tomato - seeded, finely diced (large)
1 1/2 cups	355ml	Dry white wine
3 1/2 cups	829ml	Chicken stock - to 4 cups
1/2 lb	227g / 8oz	Potatoes - peeled, cut 1" cubes
1/2 lb	227g / 8oz	Parsnips - peeled, cut 1" cubes
1 cup	62g / 2.2oz	Corn kernels - (abt 2 ears)
2 cups	474ml	Pears - peeled, cut 1" cubes (large)
6		Dried apricots - quartered, soaked 20 minutes and drained
1 tablespoon	15ml	Chopped chives
1/2 cup	80g / 2.8oz	Long-grain white rice - soaked for 1 hour and drained

Recipe Instructions

Preheat the oven to 350 degrees.

Cut a slice off the top of the pumpkins or squash to make a lid, then scrape out the seeds and stringy fibers from the pumpkin and lid. Season the inside with salt and pepper and place a tablespoon of butter inside each pumpkin. Place the pumpkins and lids on a baking sheet and bake for 45 minutes.

Meanwhile, heat the oil in a large skillet over moderate heat and saute the turkey cubes until they are golden on all sides. Use a slotted spoon or tongs to transfer the turkey to a plate and cover loosely. In the remaining fat, saute the onion and Poblanos with the salt and pepper until onions are soft, 35 minutes. Add the tomato and cook 2 to 3 minutes. Add the wine and reduce by half. Add the turkey, along with the stock. Bring mixture to a boil, reduce the heat and simmer, covered, for 20 minutes.

Add the potatoes and parsnips and simmer for 20 minutes. Add the corn and stir well to combine. Remove from the heat and add the pears, apricots and chives. Adjust the seasoning. Add the rice. Transfer the contents of the saucepan to the pumpkin, filling the pumpkin and replacing the lid. Return to the oven and bake for 50 minutes, or until the rice is cooked.

To serve, transfer the pumpkin to a serving platter and carefully spoon the stew directly from the pumpkin into individual shallow bowls. Watch that the pumpkin shell does not break when scooping. The pumpkin will be very soft inside and mash into the sauce to thicken it a little.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6358 broadcast 11-22 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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