The day after Halloween the house is a complete train wreck . There are candy wrappers and parts of costumes everywhere, but what really stands out are the ghoulish remains of the kiddos pumpkins. I usually let them sit on my front porch for awhile before they are chucked into the compost pile. It always seems like a waste, especially since in a couple of weeks I’m out procuring more pumpkins for Thanksgiving.
So I started using those carved up gords. The best part is that they have already been cleaned out and just need a quick peel.
1 small pumpkin peeled & cut into 1 inch cubes
2 turkey breasts cut into 1 inch cubes
1 package ground turkey
2 medium yellow onions diced
1 package chopped tomoatoes
2 cups chicken stock
2 cans pumpkin ale (or your beer of choice)
1/4 chili powder
1 tablespoon cumin
1 teaspoon kosher salt
In a large pot heat over medium high heat. Add 1 tablespoon olive oil. Add diced onions and pumpkin and saute for 10 minutes. Season with several pinches of salt. Add the ground turkey . Break up with a spoon and season with several pinches of salt. Cook until turkey is cooked through. Add the turkey breast and season with 1 teaspoon of salt. Mix the onions, pumpkins, ground turkey and turkey breast . Add the chili powder and cumin and cook for another minute. Add the tomatoes , stock and beer. Bring to a boil and reduce to a low simmer. Taste for salt and adjust accordingly. Simmer for another hour and 15 minutes.
Serve over rice or pasta and top with shredded cheese and scallions.