Prepare Mama Carol's Poultry Rub.
Peel and core apples. Chop apples, Celery and Walnuts into small
pieces.
Pre-Heat oven to 350 degrees f.
Pumpkin Stuffing
Using a small knife, remove the top of the pumpkin. Using a spoon,
scoop out the pumpkin seeds. Place the pumpkin into a baking pan
cut side down. Place into the oven and cook for 45 minutes.
When pumpkin is done, remove the pumpkin from the oven.
Allow to cool for 15 minutes then turn pumpkin over (right side up).
Scoop out the pumpkin with a spoon and scrape walls of the pumpkin
out leaving the inside walls ¼” thick.
Place cooked pumpkin into a food processor.
Add: Apple pieces, Pineapple chunks, Celery pieces, Craisins, Walnuts, Cinnamon (1 tsp), Nutmeg (½ tsp) and Cloves (¼ tsp).
Pulse processor to chop and mix stuffing – about 5 to 6 times. (Your stuffing should be chunky when done not a paste).
Stuff & Bake Pumpkin
Using a large spoon, fill your pumpkin with the prepared stuffing until it is full. Place the top on the pumpkin and place the stuffed pumpkin into your oven (350 degrees). Bake for 45 minutes then remove from oven and allow to sit for 10 minutes before serving.
Turkey Legs
Rinse turkey legs with cool water and pat dry with a paper towel. Using a small knife, slice celery into 2 inch pieces. Make a cut into the large part of the turkey leg 2 inches long and ½ inch deep. Spread apart the cut and insert one piece of celery all the way into the leg. Place Turkey Legs in a baking pan. Melt 2 tbsp unsalted butter and brush butter on all sides of the turkey legs. Sprinkle with Mama’s poultry seasoning, no-salt seasoning and black pepper then add 2 cups of turkey / chicken stock into the bottom of the pan. Place into oven. Baste the Legs every 30 minutes. Add water if needed to pan allowing the legs to stay moist during the cooking process. Cook for 1 ½ to 2 hours till tender. Legs will be done when a meat thermometer reads 180 degrees.
Allow to sit for 10 minutes before serving.
Pan Gravy
Pour Pan drippings into a small pot through a strainer.
Place Pot on stove and heat to medium.
Pour 2 tbsp Wondra flour into pot to create a rue.Mix the flour into
the liquid to create a thick paste. Pour 1 cup of turkey / chicken
stock into pot and bring pot to a boil while stirring continually.
Reduce heat to medium low and simmer for 3 to 5 minutes.
(Simmer time is based on how thick you like your gravy)
Place gravy into serving bowl / gravy boat. Serve hot.
