1 small whole pumpkin or Hubbard squash
3/4 tsp. salt
2 Tbsp. vegetable oil
2 1/2 lbs. ground turkey
1 tsp. poultry seasoning
1 tsp. white pepper
2 golden bell peppers
1 large red onion
1/3 lb. precooked turkey sausage
2 tsp. olive oil
2 tsp. fresh oregano
2 tsp. vinegar
1 tsp. black pepper
4 cloves garlic
1 1/4 cups golden raisins
1/3 cup green olives, stuffed with pimentos
14 oz. canned skinned tomatoes
With sharp knife, cut circular top, about 5 inches in diameter, out of pumpkin or squash (8-10 inches in diameter). Save this top for lid. Scoop out seeds and scrape inside of pumpkin or squash clean. (Save seeds, sprinkle them with bit of celery salt, and toast them under oven broiler for snack while cooking.)
Fill extra-large saucepan with about 8 cups water, add 1/4 teaspoon salt. Place pumpkin in pot and add another 1/4 teaspoon salt to water. Surround pumpkin and fill it with water, so it boils from both outside and inside. (Alternately, if you have electric cooking coil, place it inside pumpkin to boil water inside.) Cover pot. Bring water to boil, then simmer until pumpkin meat is almost tender when pierced with fork, about 15 minutes (pumpkin should stay firm enough to hold its shape well). Carefully remove pumpkin from hot water, drain well and dry outside.
In large frying pan, heat vegetable oil. Add turkey, poultry seasoning, white pepper, chopped bell peppers and chopped onions. Cook over medium heat, stirring occasionally, just until turkey is no longer pink. Remove pan from heat. In large bowl, mix together chopped turkey sausage, olive oil, minced oregano, vinegar, black pepper, ½ teaspoon salt and pressed garlic. Add sausage mixture to turkey, along with raisins, chopped olives, and tomatoes (drained and chopped), mixing well. Cover pan; cook over low heat 15 minutes, stirring occasionally. Remove from heat and allow to cool slightly.
Mix beaten eggs in thoroughly. Fill cooked pumpkin with stuffing, pressing stuffing lightly to pack it. Cover pumpkin opening with aluminum foil. Place pumpkin in greased shallow baking pan.
Bake at 350° F. for 1 hour. When 20 minutes remain, replace foil with pumpkin lid. After removing pumpkin from oven, spoon off excess moisture from top of stuffing. Allow to cool for 10 to 15 minutes before serving.
To serve, slice pumpkin from top to bottom in fat wedges. Lift each serving onto dinner plate and spoon more of filling over top. Entire pumpkin is edible.
Makes 8 servings.