Stuffed Pumpkin with Three Kinds of Meat
A thick-skinned pumpkin roasted and filled with a mixture of veal, pork and chicken cooked with onion, leek, mushrooms and vegetables.
Ingredients
| 1 | thick-skinned pumpkin |
| 200 g | veal |
| 200 g | pork |
| 200 g | chicken |
| 1 | onion |
| 1/2 | leek |
| 150 g | mushrooms |
| 1 | carrot |
| 2 | peppers (green and red) |
| 1 | celery stalk |
| 2-3 | garlic cloves |
| — | black pepper |
| — | red pepper (paprika) |
| — | hot red pepper |
| 50 ml | wine |
| — | oil |
Instructions
The pumpkin is hollowed out and rubbed with hot and sweet red pepper (paprika). Roast it for about 20 minutes. The veal is cut up and fried with onion, a little black pepper, salt and oil. The pork is fried with 1/2 stalk of leek and oil. The chicken and the mushrooms are fried. Then the three kinds of meat are combined. To them are added the finely chopped carrot, peppers, celery and garlic. The black pepper and the wine are added. The pumpkin is filled with the prepared stuffing and the lid of the pumpkin is placed on top. Bake for about 2 hours and 30 minutes. Note: If the pumpkin is large and there is a chance it will not bake through, wrap it in foil.