Peel and core apples. Chop apples, Celery and Walnuts into small
Pre-Heat oven to 350 degrees f.
Using a small knife, remove the top of the pumpkin. Using a spoon,
scoop out the pumpkin seeds. Place the pumpkin into a baking pan
cut side down. Place into the oven and cook for 45 minutes.
When pumpkin is done, remove the pumpkin from the oven.
Allow to cool for 15 minutes then turn pumpkin over (right side up).
Scoop out the pumpkin with a spoon and scrape walls of the pumpkin
out leaving the inside walls ¼” thick.
Place cooked pumpkin into a food processor.
Add: Apple pieces, Pineapple chunks, Celery pieces, Craisins, Walnuts, Cinnamon (1 tsp), Nutmeg (½ tsp) and Cloves (¼ tsp).
Pulse processor to chop and mix stuffing – about 5 to 6 times. (Your stuffing should be chunky when done not a paste).
Stuff & Bake Pumpkin
Using a large spoon, fill your pumpkin with the prepared stuffing until it is full. Place the top on the pumpkin and place the stuffed pumpkin into your oven (350 degrees). Bake for 45 minutes then remove from oven and allow to sit for 10 minutes before serving.
Rinse turkey legs with cool water and pat dry with a paper towel. Using a small knife, slice celery into 2 inch pieces. Make a cut into the large part of the turkey leg 2 inches long and ½ inch deep. Spread apart the cut and insert one piece of celery all the way into the leg. Place Turkey Legs in a baking pan. Melt 2 tbsp unsalted butter and brush butter on all sides of the turkey legs. Sprinkle with Mama’s poultry seasoning, no-salt seasoning and black pepper then add 2 cups of turkey / chicken stock into the bottom of the pan. Place into oven. Baste the Legs every 30 minutes. Add water if needed to pan allowing the legs to stay moist during the cooking process. Cook for 1 ½ to 2 hours till tender. Legs will be done when a meat thermometer reads 180 degrees.
Allow to sit for 10 minutes before serving.
Pour Pan drippings into a small pot through a strainer.
Place Pot on stove and heat to medium.
Pour 2 tbsp Wondra flour into pot to create a rue.Mix the flour into
the liquid to create a thick paste. Pour 1 cup of turkey / chicken
stock into pot and bring pot to a boil while stirring continually.
Reduce heat to medium low and simmer for 3 to 5 minutes.
(Simmer time is based on how thick you like your gravy)
Place gravy into serving bowl / gravy boat. Serve hot.
Roasted Turkey Legs with Pumpkin Apple Walnut Stuffing make a delectable combination. This easy to make combo has a home sweet home flavor that makes you think of the holidays all year round. Turkey that melts in your mouth and stuffing that has a wonderful nutty flavor and a pumpkin rich texture. Add a roasted pan gravy and you have the making of a great meal.
The average sodium for a combination like this is an average of 850 mg’s. Believe it or not our version is 152 mg’s of sodium. Turkey and Pumpkin stuffing become the star of our dish with sodium not even a co-star. Cook slow and long and your will have a meal that will just melt in your mouth… Guaranteed.
Recipes Designed To Help Lower Your Sodium For Life
A Heart Healthy Life Style
It’s important to prepare all of your ingredients before you start to cook.
Do all of your chopping, grating and pre-measuring, and you will have a great meal that is easy to make.
Mama Carol’s Poultry Rub
¼ cup brown sugar - ½ Tbsp dry mustard
1/8 tsp cayenne pepper - 1/16 tsp sea salt
½ tsp – paprika, onion powder, garlic powder
¼ tsp – ground black pepper, sage, poultry seasoning
Mix together in a bowl and sprinkle on your Poultry.
Allow to set for30 minutes or more.
And save the rest for next time…
Mama’s Cooking Tip
A Rue is a combination of flour water and oil mixed together to thicken gravy, sauces, gumbo & stews. Our pan gravy is using Wondra flour, the liquid from the pan for the water and the turkey fat from cooking the legs as the oil. This will make a fantastic pan gravy with a rich flavor.