PUMPKIN STEW
This special stew is the meal our two kids look forward to each fall because we only get to enjoy it when the fresh pumpkins come out of the garden. The stew is cooked and served right in the pumpkin shell. A true taste of autumn, it also makes a pretty presentation at a potluck. -Donna Mosher, Augusta, Montana
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut a 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside. , Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.
Nutrition Facts : Calories 324 calories, Fat 11g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 1070mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 4g fiber), Protein 23g protein.
PUMPKIN VEGETABLE STEW
I created this stew as a way to use pumpkin for more than just breads and pies. It's a meal by itself, but also serves as a side dish for meat and potatoes. It's great during the fall, and is as colorful as the season. My family loves it.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, combine all the ingredients. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until the vegetables are tender.
Nutrition Facts : Calories 83 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 109mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
HEARTY TURKEY STEW WITH VEGETABLES
Turkey breast meat and fresh vegetables are cooked up into a hearty stew that may be enjoyed any time of year.
Provided by PIPPYMOE
Categories Soups, Stews and Chili Recipes Stews
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a pot over medium heat. Place onions in the pot and cook until tender. Stir in celery and carrots, and cook until tender. Stir in the potatoes and flour. Pour in the chicken stock, and season soup with marjoram. Place turkey in the pot, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
- Mix the green bell pepper into the soup, and continue cooking 10 minutes, until pepper is tender.
Nutrition Facts : Calories 495.6 calories, Carbohydrate 33.6 g, Cholesterol 178.9 mg, Fat 12.7 g, Fiber 5 g, Protein 59.9 g, SaturatedFat 5.6 g, Sodium 705.6 mg, Sugar 5.9 g
EASY GROUND TURKEY STEW
Easy slow cooker soup made with ground turkey to limit the fat but not the taste! Serve with bread and butter!
Provided by IndyBlakester
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 3h25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat. Cook and stir ground turkey with salt and pepper to taste in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Place turkey in the bottom of a slow cooker. Add onion, followed by potatoes and carrots.
- Mix tomato soup with Worcestershire, seasoned salt, and 1 teaspoon pepper; stir into the slow cooker until everything is coated.
- Cover and cook until vegetables are tender, on Low, 6 to 8 hours, or High, 3 to 4 hours.
Nutrition Facts : Calories 388.4 calories, Carbohydrate 50.7 g, Cholesterol 83.9 mg, Fat 9.1 g, Fiber 7.9 g, Protein 28 g, SaturatedFat 2.3 g, Sodium 910.8 mg, Sugar 7.9 g
TURKEY VEGETABLE STEW BAKED IN A PUMPKIN
Steps:
- Preheat oven to 350° Cut top of pumpkin and scoop out seeds and strings. Put pumpkin and top in shallow pan and add ¼" of water. Put in oven and bake for about 45 minutes - 1 hour. While pumpkin is baking, cut up vegetables and turkey into bite-sized pieces. Mix flour, salt and pepper in a paper bag and dredge cut-up turkey pieces. Heat peanut oil in skillet and sauté turkey pieces until browned. Remove from pan and set aside. Add a little more peanut oil and sauté potatoes, zucchini, onion, chilies and bell pepper for about five to ten minutes. Add mushrooms and corn and sauté about five minutes. Add the turkey meat back in, add seasonings and stir to combine. Add wine and bullion and simmer, covered until liquid reduces and potatoes are tender. Remove pumpkin from oven and score insides. Stuff with stew and put on pumpkin top (any extra stew can be baked in a casserole). Place back in oven and bake for an additional 45 minutes. Remove from oven, remove top and serve stew - scraping sides and bottom of pumpkin to add pieces of pumpkin to stew.
TURKEY IN BAKED PUMPKIN
Provided by Food Network
Categories main-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- 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 20 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.
BEEF STEW IN A PUMPKIN
I only made this once last year, but you should have heard the ooohs and ahhs when I brought it to the table.
Provided by Mirj2338
Categories Stew
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Scrub pumpkin well.
- Heat 3 tablespoons oil in 5 quart casserole over medium heat.
- Add beef in batches to brown on all sides.
- Warm brandy, ignite and pour over beef.
- Transfer meat to platter and set aside.
- In same casserole pot, combine oil, onion, green pepper and garlic, cooking over medium heat about 5 minutes, stirring frequently.
- Add stock and madeira and bring to boil.
- Scrape sides and return meat and juices to pot.
- Stir in tomatoes, salt, oregano, pepper, bay leaf, and cloves.
- Cover, reduce heat to low and cook 15 minutes.
- Add potatoes and cook 15 minutes more.
- Stir in zucchini and cook 10 minutes more.
- Add corn, apricots and prunes and cook another 5 minutes.
- Keep stew warm on low heat while preparing pumpkin.
- Preheat oven to 375 degrees Fahrenheit.
- Cut pumpkin about 3 or 4 inches from top to form a lid and do not remove stem!
- Scrape out seeds and string fibers from lid and base.
- Brush melted margarine inside pumpkin and sprinkle with sugar and cinnamon.
- Replace lid and bake pumpkin in roasting pan about 40 minutes.
- Pour juices from pumpkin into stew and stir well.
- Place stew into pumpkin and bake about 15 minutes longer.
ROASTED HARVEST VEGETABLES IN A BAKED PUMPKIN
I got this recipe from the Virtual Jerusalem website and made it when we had guests for the High Holidays. Adapted from Vegetarian Cooking for Everyone, by Deborah Madison.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cut off the top of the pumpkin in such a way that it gives you a"top.
- "Scoop out the seeds of the pumpkin and save them for toasting, or discard them.
- Clean out the inside of the pumpkin and rub with olive oil.
- Sprinkle with a bit of salt and add about 1/2 cup of water.
- Place the pumpkin in a 325 degree oven and bake for about 30 minutes until slightly softened on the inside.
- Remove from the oven and set aside.
- Peel and cut the root vegetables in large pieces all about the same size.
- Place them in a zipper type plastic bag with about 1/3 cup of olive oil.
- Close the bag and shake to coat the vegetables well.
- Pour the vegetables in a large roasting pan.
- Add the cut onions, shallots, minced garlic, and herbs.
- Stir with a large spoon.
- Sprinkle with the kosher or sea salt and some black pepper.
- Place the pan, uncovered, in a 425 degree oven.
- Roast for about 20 minutes, shaking the pan two or three times.
- Turn the pan and reduce the heat to 375 degrees and bake for another 20 minutes, shaking or stirring to keep the vegetables from burning.
- Continue baking until all veggies are soft, about 10-20 minutes more.
- Remove the vegetables to the warm pumpkin and cover with the top.
- Serve, adding small pieces of the softened pumpkin if you like.
- Remember to remove the bay leaves before eating.
- VARIATIONS: Add some roasted red or green peppers.
- Add a bit of cayenne pepper for a"hot" taste.
PUMPKIN STEW (COOKED IN THE PUMPKIN)
This smells so wonderful while it is cooking and makes a great presentation dish. Good comfort food for cold nights and kids think it's COOL!
Provided by southern chef in lo
Categories Stew
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Carve a hole in the top of the pumpkin; remove seeds and stringy inside, then set the pumpkin aside.
- Brown the meat in a Dutch oven, then add all the cut up vegetables, salt, pepper, and water. Let simmer 1 hour.
- Place pumpkin in shallow baking pan. Fill with the stew mixture. Brush the sides of the pumpkin with oil and cook on 350°F for 2 hours or until the pumpkin is tender. Serve.
- Be sure to get chunks of pumpkin in your stew as you serve it--this enhances the flavor.
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