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Pumpkin Carving Feast
White Bean and Sausage Stew In Pumpkin Shells - Serves 12
		NEEDED: 2 cups dried navy beans 12 small sugar pumpkins, about 2 pounds each 1/4 cup olive oil Coarse salt and freshly ground pepper 2 dried bay leaves 2 sprigs of fresh thyme, plus leaves for garnish (optional) 1 teaspoon whole black peppercorns 5 cups low sodium canned chicken broth 1 large onion, roughly chopped 3 tablespoons unsalted butter 2 large leeks, trimmed and thinly sliced crosswise, well washed 4 medium carrots, cut into 1/4 inch rounds 1 celery stalk, strings removed, diced 36 red or white pearl onions, peeled 12 ouncess small red fingerling or new potatoes, halved lengthwise 1 pound turkey sausage, cut into 1/2 inch pieces 1 cup baby peas, fresh or frozen, defrosted 8 ounces white button mushrooms, whiped clean, quartered 1 1/4 cups milk 2 tablespoons fresh sage, coarsely chopped

Pearl onions are easier to peel after being soaked for five minutes in very hot water. You can prepare the beans the night before you make the Stew: Place them in a medium bowl, cover with two inches of cold water, and soak overnight. 1. If you prepared the beans the night before, start with step 2. Place the beans in a large saucepan, cover with cold water by 2 inches, and bring to a strong boil over high heat. Cover, and remove from the heat; let stand for 1 hour. 2. Preheat over to 350* F. Cut a lid into the top of each pumpkin. Remove the seeds and pulp, and reserve the seeds for toasting. Rub the inside of each pumpkin with olive oil, and sprinkle lightly with salt and pepper. Place the pumpkins, right side up, and lids on parchmentlined baking sheets, and bake for 30 mintues. Turn the pumpkins over, and continue to bake until tender but firm, about 30 minutes more. Set aside. 3. Place the bay leaves, thyme, and peppercorns in a 6 inch square of cheesecloth. Draw ip the edges, and tie the bundle with a piece of kitchen twine; set aside. Drain navy beans, and place in a medium stockpot. Add the chicken stock, onion, and cheesecloth bundle. Cover, and bring to a boil; reduce reduce heat, and simmer, still covered, until the beans are tender, about 30 minutes. Drain the beans, reserving the cooking liquid. Discard the cheesecloth bundle. 4. In a large stockpot, melt the butter over medium high heat. Add the leeks, carrots, celery, pearl onions, and potatoes. Cook until softened; about 12 minutes. Add the peas and mushrooms. Sprinkle in floud, and cook 2 minutes. Reduce heat to medium, add the milk and reserved cooking liquid, and stir the stew until it thickens, about 20 minutes. Stir in reserved beans and sage. Divide stew among the pumpkins, and return to oven; bake until pumpkins are soft and stew is heated through, if using, and place reserved lids on top. Serve hot. © Martha Stewart Halloween Print This Page