10.10.10 is

today - and it is fun to say! I always love fun things like this....keeps you on your toes to see who notices it first!

So yesterday and today I made one of my specialties for the church covered dish supper - it was the second anniversary of Fellowship of the Hills. I figured why not make something special. So I made my Turkey-Sausage Stuffing in a Pumpkin. Lots of compliments and requests for the recipe...I promised to put it on here for folks to copy...here you go.

Turkey-Sausage Stuffing in a Pumpkin
1/2 turkey breast, cooked (You can use Jennie-O Turkey roll if you want)
1 package mild ground sausage (you can use spicy if you like it that way)
2 pkgs. Pepperidge Farm Seasoned Herb Stuffing (the bread crumbs)
1/2 cup chopped onions
1/2 cup chopped celery
1 cup chopped apples (Granny Smith or Honey Crisps are best)
1 cup chopped walnuts
1 carton chicken broth (I use low-sodium or vegetable broth is good too)
3 shallots, chopped
3/4 c. chopped carrots
1 cup dried cranberries
cinnamon
sage
marjoram
Italian spice mix
butter
medium-large pumpkin (make sure it will fit in your oven with one rack removed)
large aluminum pan

1. Cut the pumpkin lid. I like mine with a stem to make a "handle". Clean out the pumpkin thoroughly.(save the seeds to roast later) Wash out with warm water and dry.
2. Rub the inside of the pumpkin with 1/2 a stick of butter. Rub cinnamon, sage and Italian spice over the interior walls of the pumpkin. Set it aside.
3. In a large skillet, melt the other half of the stick of butter and saute' onion, celery, carrots, apple and shallots on low.
4. Cut turkey into bite sized pieces to make about 2 cups.
5. Set aside the sauteed vegetables.
6. Use the same skillet to brown the sausage on low-medium.(Hold this step if you are starting the dish the night before serving. You don't want it to sit in the stuffing and make it greasy). When the sausage is finished browning, remove to paper towels to drain-dry the grease. Pat the top of the sausage as well.
7. In a very large bowl, mix the veggies, the turkey, 1 1/2 bags of the bread crumbs, the walnuts, the dried cranberries, the sausage, and the container of broth until everything is well-moistened.
8. Put the pumpkin in the pan - spoon the stuffing into the pumpkin until it is filled. Put the pumpkin in the oven, lid loosely on, and bake for 1 hour at 350 degrees.
9. Wrap in foil and set aside. You can store it in the fridge over night and add the sausage the next morning if you wish. Put it in the oven for one hour before serving and heat at 200 degrees for 1 hour.

You can add more bread crumbs if it seems too mushy or you can add a little broth if it is too dry. There are variations you can make - if you have restrictions against pork as many of our Muslim friends do, skip the sausage or use turkey sausage. If you are vegetarian, skip the turkey and sausage and add more vegetables. You serve from the pumpkin - and you can scrape the pumpkin out and eat it as well - a delicious squash side-dish.

So I made it for church today. I love making it. A lot of folks love it too - hope you do....

Be Blessed,

Kim