Jim Reinhart, an Indiana reader, is one of the best home cooks I know. He sent me this unusual, pretty and very yummy recipe, adapted from a magazine. A super way to use leftover turkey and gravy.
2 small pumpkins or l bigger pumpkin
2 cups wild rice blend, cooked
1/4 cup dried cranberries
1 shallot, minced
2 cloves garlic, minced
2 tablespoons celery, minced
1 Granny Smith apple, diced small
2 cups cooked cubed turkey
2-1/2 teaspoons poultry seasoning
Chopped pimientos (optional)
Salt and pepper to taste
2 tablespoons butter
Turkey gravy (optional)
Preheat oven to 400. Cut tops off pumpkins and scoop out seeds.
Mix everything but butter and gravy together.
Stuff into pumpkins, dab with butter and put tops back on.
Roast 35-40 minutes, until tender. Rest 5 minutes, cut in half and enjoy.