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OCTOBER 1st to 31st, 2009
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Congratulations to the winners for guessing the weight of the giant pumpkins in the ByWard Market!
The pumpkin on ByWard weighed 421LBS
The pumpkin on York weighed 357LBS
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Stuffed Pumpkin Stew
Ingredients
1 large pumpkin (pick size depending on how many guests you expect)
Garlic
Potatoes
Turnip
Chicken legs or cubed breasts
Celery
Carrots
Onions
Salt and pepper to taste
Preperation:
Pre-heat oven at 350°F.
Cut top of pumpkin, and take out seeds. Place pumpkin (and pumpkin top) in pan and place in oven for 45 min. to 1 hour (depending on size). The skin will go brown and sag a bit; this usually means it’s close to being ready. You will have to check it every 25 min. or so in order to dump any water that may form in the bottom of the pumpkin.
Cook chicken separately to ensure it is cooked throughout. Cut all ingredients into cubes (cut up as much as you like of each), and cook them in a pot in chicken broth until it is tender. Make sure they are not cooked right through as they will turn to mush.
When this is done, place all ingredients inside pumpkin, set oven to 225°-250°F for 3-4 hours…it is good for a while at that temperature.
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