From Halloween through Thanksgiving, there’s nothing that tastes more like autumn than turkey and pumpkin. This recipe for baked pumpkin and turkey meatloaf stuffing is easy to prepare and is an interesting twist on fall holiday classics.
Pumpkins have been an American tradition for centuries, perhaps because they have historically been a hearty food to sustain families throughout cold weather. While most of us enjoy pumpkin pie as part of our Thanksgiving feasts, our first Americans relied on pumpkin as a savory food, much like we prepare other types of squashes. One of the earliest published recipes in America for pumpkin was provided by John Josselyn in 1672. His recipe called for cooking diced pumpkin with butter and spices, much like how we prepare sweet potatoes today.
Ingredients for baked pumpkin and turkey meatloaf:
- 2 lbs TBS ground turkey
- 1 sweet onion, chopped
- 1 can condensed cream of mushroom soup, undiluted
- 8 ounces button or cremini mushrooms, sliced
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 ½ cups of rice, cooked according to package
- 1 cooking pumpkin – about 8 pounds
- Olive oil
- Premade turkey gravy, optional
- Cranberry sauce, optional
Directions:
- Clean out the pumpkin. Wash the exterior with soap and water and rinse well. Cut a 6-inch circle around the stem and remove the top. Cut straggling seeds and fibers from the top and set the top aside. Remove and discard all seeds and loose fibers from inside the pumpkin. Set pumpkin aside.
- Preheat the oven to 350°F.
- In a large, deep skillet over medium, saute the mushrooms in olive oil until they soften. Set cooked mushrooms aside.
- Use the same skillet to saute the onions. When they begin to turn translucent, add the turkey to brown it.
- After the turkey is browned, drain any excess fat and oil from the skillet and reduce the heat. Add in the mushrooms, soup, soy sauce, and brown sugar. Stir together and allow it to simmer uncovered for about 10 minutes.
- Stir in the cooked rice.
- Scoop the turkey mixture into the pumpkin and replace the top. Place the pumpkin on a greased baking sheet. Brush olive oil on the outside of the pumpkin. Bake uncovered for about 1 ½ hour until the pumpkin is tender.
- Serve on plates. Scoop out the turkey mixture with some of the cooked pumpkin onto each plate. Drizzle with turkey gravy as desired. Serve with cranberry sauce.
Find all the ingredients for your favorite fall recipes at The Butcher Shop.
One of the best parts of living in Oregon is having access to fresh and delicious meats and produce. That’s why The Butcher Shop always carries locally sourced meats and produce from farms right here in Southern Oregon. At TBS, you’ll find the perfect cut of meat for your meal, plus fresh-baked loaves of bread, fresh fruit and vegetables, local wine and beers, and even quality food specifically for your canine. Stop by today or call ahead to pre-order your ingredients.