| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Holiday, Miscellaneo, Poultry, Vegetables |
4 |
servings |
INGREDIENTS
| 1 |
md |
Pumpkin; 4 lbs |
| 1/2 |
lb |
Ground Turkey Breast |
| 1/3 |
c |
Green pepper; chopped |
| 3/4 |
c |
Celery; chopped |
| 3/4 |
c |
Onion; chopped |
| 1 |
lg |
Zucchini; chopped |
| 2 |
c |
Red cabbage; chopped |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Low-sodium soy sauce |
| 2 |
tb |
Brown sugar |
| 15 |
oz |
Canned tomatoes; drained |
| 4 |
oz |
Mushroom; drained |
| 1 |
cn |
Campbell's 98% Fat Free Cream of Chicken Soup |
| 1 |
c |
Cooked rice |
INSTRUCTIONS
Note: I have changed this recipe. It is different than originally posted.
Using a sharp knife, cut lid from pumpkin and scoop out seeds and excess
membrane.
In a large, non-stick skillet sprayed with Pam, brown ground turkey, green
pepper, celery, onion, zucchini, cabbage and cook over med. heat until
turkey is browned. Add remaining ingredients. Mix well and place into
pumpkin cavity. Place lid on pumpkin.
Place in a foil-lined cookie sheet and bake at 350° for 1 1/2 hrs.
To serve: Scoop out part of the baked meat mixture along with some pumpkin
or cut the pumpkin into 4 wedges.
Recipe by: Haunt Your House for Holloween - Cindy Fuller w/my adaptations
Posted to EAT-LF Digest by Penchard@aol.com on Oct 16, 1999, converted by
MM_Buster v2.0l.
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