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

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

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

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Pumpkin Stuffed with Spiced Turkey and Cashew Nuts

Ingredients

Method

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