1 large and washed pumpkin
3 tablespoons of olive oil
1 tablespoon of colorau
1/2 cup of dry white wine
Filling
1 onion and 3 cloves of garlic, minced
4 tablespoons of olive oil
3 diced tomatoes without peel
1 turkey breast Perdigão
1 teaspoon of salt
Pepper sauce to taste
1 1/2 liters of hot water
5 tablespoons of wheat flour
2 cups of milk
1 cup of coconut milk
200g of chopped mushrooms
1 can of cream
1/2 cup of chopped parsley
50g of grated Parmesan cheese
1 large and washed pumpkin
3 tablespoons of olive oil
1 tablespoon of colorau
1/2 cup of dry white wine
Filling
1 onion and 3 cloves of garlic, minced
4 tablespoons of olive oil
3 diced tomatoes without peel
1 turkey breast Perdigão
1 teaspoon of salt
Pepper sauce to taste
1 1/2 liters of hot water
5 tablespoons of wheat flour
2 cups of milk
1 cup of coconut milk
200g of chopped mushrooms
1 can of cream
1/2 cup of chopped parsley
50g of grated Parmesan cheese
Cut the top of the pumpkin and remove the seeds
Place in a baking dish, wrap with aluminum foil and bake at 180°C for 45 minutes or until tender
Remove the pulp without breaking the skin
Add the white wine and let it sit for 1/2 hour, stirring occasionally
Filling
Sauté the onion and garlic in olive oil
Add the tomato and cook until it breaks down
Add the turkey breast and fry each side for five minutes
Add salt, pepper, and water
Cover the pan with a lid and simmer until the liquid reduces and thickens
Remove from the pan and shred into large pieces
Return to the pan with the liquid and add the flour dissolved in milk, coconut milk, and let it thicken
Add the mushrooms, cream, and parsley
Drain the pumpkin and dry
Place the filling, sprinkle with cheese, and bake until golden brown
Make a mixture of three tablespoons of olive oil with one tablespoon of colorau and brush the outside of the pumpkin to give shine
Serve with rice and green salad sprinkled with crushed nuts
Obs.: With the pumpkin pulp, make a puree and add one teaspoon of salt, pepper to taste, and 1/2 cup of milk, then simmer for three minutes, sprinkle with parsley and serve with turkey.
