Thanksgiving Stuffed Pumpkin Recipe
 
 

INGREDIENTS:
1 cup wild rice
1 medium sugar pumpkin
2 teaspoons salt
1/2 teaspoon dry mustard
2 tablespoons bacon grease
1 pound ground venison
1 onion, chopped
3 eggs, beaten
1 teaspoon dried sage
1/2 teaspoon ground black pepper

DIRECTIONS:
In a saucepan, bring 4 cups water to a boil. Add wild rice and stir. Reduce heat, cover and simmer 1 hour, or until tender.
Preheat oven to 350 degrees F (175 degrees C).
Remove the top of the pumpkin and scoop out pulp and seeds. Prick the pumpkin interior with a fork and rub with 1 teaspoon salt and dry mustard.
Heat bacon grease in a large skillet over medium-high heat. Stir in the ground venison and onion. Slowly cook and stir until evenly brown. Remove from heat. Mix in the wild rice, remaining salt, eggs, sage and pepper. Stuff the pumpkin with the venison mixture. Place pumpkin in a shallow baking pan with 1/2 inch water.
Bake the pumpkin in the preheated oven 1 1/2 hours, or until tender. Add more water to the pan as necessary to avoid sticking.

Stuffed Turkey Legs

INGREDIENTS:
4 turkey legs
1 cup olive oil
2 green bell peppers
1 large white onion
2 tablespoons salt
1 pinch ground black pepper
1 tablespoon dried oregano
2 tablespoons distilled white vinegar
5 slices bacon
2 tablespoons teriyaki sauce

DIRECTIONS:
Make numerous vertical slits in the turkey legs.
In a small bowl combine the olive oil with the salt, pepper, teriyaki, vinegar and oregano. Thoroughly coat each turkey leg with the mixture.
Cut onion, green pepper and bacon into small squares, approximately the same size as the slits you cut on the turkey legs. Fill each slit with one piece of pepper, onion and bacon.
After the legs are stuffed, brown them in the oil mixture all around on medium-high. Lower temperature to low and cover. Cook for 45 minutes or until meat starts to separate from the bone. If the legs dry out when cooking, add a little water to the skillet and lower the temperature.