Ingredients:
- 1 large pumpkin (or 2 small ones), halved
- 450 g ground turkey
- 1/2 large yellow onion (or 1 small), chopped
- 1 celery stalk, chopped
- 1/4 cup dried cranberries
- 1/2 apple, peeled and chopped
- 1/2 teaspoon dried thyme
- 1 tablespoon plain breadcrumbs
- 3 tablespoons grated Parmesan cheese
- 1/2 cup chicken broth
- 1/4 teaspoon garlic salt
- 3 tablespoons olive oil
- Salt and pepper (to taste).
Preparation:
Preheat the oven to 200°C.
Cut off the bottom and top of the pumpkin so both halves have a flat surface and stand steadily.
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Cut the pumpkin in half (vertically).
Scoop out all the seeds with a spoon.
Brush the inside of both pumpkin halves with olive oil, season with garlic salt and pepper.
Place the pumpkin in the oven and bake for 50 minutes to 1 hour.
Heat another tablespoon of olive oil in a pan.
Add the turkey, season with salt and pepper, and cook until the meat is fully cooked.
Remove the cooked meat from the pan.
Add a little more olive oil to the same pan.
Add the onions, sprinkle dried thyme, and cook until the onions become translucent (about 5 minutes).
Add the celery, apple, and cranberries and heat for another 3–4 minutes.
Return the meat to the pan.
Pour in the chicken broth, season with salt and pepper, and simmer for another 3 minutes.
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Add the breadcrumbs and cheese.
Mix everything well and check if the seasoning is sufficient.
Fill the baked pumpkin halves with the prepared meat stuffing.
Put back in the oven and bake for another 15 minutes.
Enjoy your meal!
