Dinner in a Pumpkin

From: jimnyo

On Oct 31, 2009

fun and easy! made a few changes: used only a little over 1 lb. of ground turkey; added 1 tsp. of minced garlic and 1/2 c. of chopped celery when browning the meat; deglazed pan after browning meat with about 6 T. of chardonnay, then threw in seasonings and soup, then threw in meat; used a brown & wild rice mix instead of just plain rice; used cream of mushroom soup instead of chicken and omitted mushrooms, also added pepper; rubbed inside of pumpkin with 2 T. brown sugar and 1 tsp. pumpkin pie spice. my husband loved it! i would've added more salt and pepper and some seasoning, but i'm not sure what--maybe sage? any suggestions? update: i made this again, wondering why last time i used chardonnay w/the turkey. weird. anyway, so this time i only had canned chicken, so i used that and was about to get the chardonnay when i passed the madeira and ooohh...that was a good move. also, this time threw in some poultry seasoning and salt and that gave it a little more flavor. yum!

From: trmeyer4

On Oct 29, 2009

I made this 2 years ago for our annual pumpkin carving party meal and forgot to rate it. We all enjoyed it very much, and there were many requests for it's return this year at our party. So I will be making this tomorrow night to satisfy many family members! Thanks for a wonderful recipe that fits right in to our party!

From: ladywisconsin

On Nov 1, 2007

As a first time dinner in a pumpkin maker, I thought this turned out well for my first try. Although I did make a few changes. First, I used a frozen mix of chopped onion, celary & peppers [[plus I added a few chopped green peppers]] I sauted those with the ground beef. I used a larger can of mushrooms. Before I added the meat mixture to the pumpkin, I coated the inside with a bit of pumpkin pie spice and some salt. I really enjoyed this, and I think I see a new Halloween tradition in my future.

From: *Kathy*

On Nov 1, 2005

Very nice! The brown sugar was a surprise ingredient for me. I used brown rice, and took this dish to a friend's house for an easy make-ahead dinner. We enjoyed it very much, and the presentation in the pumpkin got high marks. It's a great fall buffet recipe, and we thought it would also be nice to make for a crowd when we get together for football games.