Pumpkin Stuffed with Spiced Turkey and Cashew Nuts

Name: Pumpkin Stuffed with Spiced Turkey and Cashew Nuts
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 250g (8oz) turkey or chicken livers; 3 large garlic cloves, chopped finely; 1.5 kg (3½lb) pumpkin, large squash or marrow; Sea salt; 6–8 sage leaves, sliced thinly; 1 teaspoon ground mace; 25g (1oz) butter; 4 tablespoons olive oil; 375g (12oz) skinless turkey breast fillets; 1 teaspoon dill seeds; 125g (4oz) unroasted cashew nuts; 1 teaspoon paprika; 1 large onion, chopped finely; 2.5–5cm (1–2-inch) piece of fresh root ginger, chopped finely; Black pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

If you want an impressive centrepiece for a Hallowe’en supper, this is ideal.

Ingredients

375g (12oz) skinless turkey breast fillets
4 tablespoons olive oil

Europe
United Kingdom
Main course
Gluten-free
Spicy

Method

Set the oven to preheat at Gas Mark 4/180°C/350°F. Cut the turkey breasts into small pieces. Put two tablespoons of the olive oil and all the butter in a large sauté pan over a medium heat. Add the onion to the sauté pan and stir until soft; then stir in the mace, the paprika and dill