As evidenced by the title, I’m digging into the archives of FOODalogue and reprinting some recipes I think are worth repeating (warts and all, i.e., even if I think I could take a better photo now .)
This being the season of turkeys and pumpkin, I thought readers might like to see this one again.Who likes the dark meat? Me, me, me!
I’m often asked how I come up with my recipes so occasionally I share the thought process that led me to the recipe presented. As regular readers know, I take great pleasure in the development phase of everything I cook — almost as much as I enjoy the eating phase.
In this case, I was working on another recipe that required about 1/2 cup of canned pumpkin puree. I saved the unused portion of pumpkin thinking I would make ravioli with wonton skins (I don’t do dough, said in a voice similar to Arnold Schwarzenegger)…but then I saw the turkey thighs when I was at the market and I knew immediately what I was going to do…a mini Thanksgiving with turkey, stuffing and pumpkin!
Next thought was…why not turn the pumpkin into a yummy, savory stuffing? And why not put it under the skin so it absorbs all the turkey juices/fat?
Thanksgiving is my favorite holiday meal, but there’s always so much food. Even a bite of this and a bite of that winds up being belly-busting. It’s hard to appreciate any.one.single.thing. And it always leaves me feeling unsatisfied (the next day) that I didn’t get enough turkey so it pleases me no end that turkey parts are readily available any time and we don’t have to wait till the third week in November!
Loved, loved, loved the pumpkin stuffing!
It was creamy but not too much because of the panko…it was sweet and savory at the same time…and there was the occasional crunch from the almonds. It would a make an equally good accompaniment to a pork roast or stuffed in a pork chop too. I encourage you to try this one!
[Originally published September 2, 2011.]