Thanksgiving Turkey Casserole in a Pumpkin
INGREDIENTS | SERVES 4
- 4 small pumpkins
- 1 can cream of chicken soup
- 1 cup skim milk
- 1 cup low-fat, reduced-sodium chicken broth
- 1 tablespoon, plus 1 teaspoon butter
- ½ cup steamed, diced celery
- 1 cup steamed diced onion
- 1 cup steamed sliced mushrooms
- 1 tablespoon cognac (optional)
- Parsley, thyme, and sage to taste (optional)
- 1 ⅓ cups cubed red potatoes, steamed
- ½ pound (8 ounces) oysters, steamed, chopped
- ¼ pound (4 ounces) cooked turkey, shredded
- 8 slices day-old bread, torn into cubes
- 2 eggs, beaten
Cocktail Complement: Thanksgiving Turkey Cosmo
Preheat oven to 375°F. Clean the pumpkins, cut off tops, and scrape out the seeds. Put on baking sheet and cover with foil or parchment paper. Bake for 30 minutes, or until the inside flesh is somewhat tender but the pumpkins still retain their shape.
While the pumpkins bake, prepare the dressing-style casserole by combining the soup, milk, broth, and butter in a saucepan; stir well to mix and bring to a boil over medium heat. Lower the heat and add the celery, onion, mushrooms, and the cognac and seasonings, if using. Simmer for 3 minutes. Remove from heat and allow to cool slightly.
In a large bowl, add the potatoes, oysters, turkey, and bread cubes, and toss to mix.
Gradually add the eggs to the soup mixture, whisking the mixture constantly; pour the mixture over the potatoes, meat, and bread cubes. Mix well to coat the bread evenly. Divide the resulting mixture into the four pumpkins. Reduce oven temperature to 350°F and bake for 30 to 40 minutes, or until casserole is firm.