How to make Pumpkin-Turkey Medley

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By angpur
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make Pumpkin-Turkey Medley

Autumn is creeping up on us. Before you know it pumpkin and turkey is everywhere. This is a way to kill two birds with one stone. Sorry for the pun.

Difficulty: Moderately Easy

Instructions

1 1/2 pounds. Sugar Pumpkin, seeds & fibers removed, cut into chunks (2cups cooked & mashed)
2 Cups Bread Cubes
1 Tablespoon Butter
1 Medium Onion, thinly sliced
1 Teaspoon crumbled dried Sage
1/2 Teaspoon Salt
Freshly ground Black Pepper, to taste
1 Cup Chicken or Turkey Broth
3 Cups Cooked Turkey, cut in 1 inch cubes
1/2 Cup grated Sharp Cheddar

Step 1

1. Preheat oven to 400*F

2. Wash outside of pumpkin and rub lightly with olive oil then roast for 45 minutes. Cool slightly , then peel off outer skin and coarsley mash enough to make 2 cups. While pumpkin roasts spread bread cubes on cookie sheet, toast in oven for 5-10 minutes. Until they are lightly browned.
Step 2

3.Reduce oven temperture to 350*F. Grease a 2 quart casserole dish with butter.
4.Melt butter in large skillet over Medium-High heat. Cook onion in bubbly butter 5-7 minutes until lightly browned. Stir in toasted bread cubes, sage, salt, and pepper. Then cook 1-2 minutes. Mix in broth, pumpkin, and turkey. Transfer mixture into casserole dish.
Step 3

5.Bake for 20 minutes. Sprinkle with cheddar cheese and return to oven for 5-10 minutes. Serve steaming hot.

You can get creative by adding nuts or cranberries, whatever suits your taste. This is a great way to use up Thanksgiving leftovers and have a yummy meal at the same time.

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