Wild Rice Turkey Biryani Stuffed Whole Pumpkin

Ingredients

1 medium-sized pumpkin
1 1/2 cups cooked wild rice
1 lb ground turkey
1/2 cup raisins
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp cinnamon
1/4 cup slivered almonds
Salt and pepper to taste

Instructions

Method: Indirect cooking

Set the EGG for indirect cooking at 350°F/177°C.
Cut off the top of the pumpkin and remove seeds.
Cook ground turkey until browned.
Mix with wild rice, raisins, spices, and almonds.
Stuff mixture into the pumpkin.
Bake for 45 minutes until the pumpkin is tender.

Recipes

Butter Basted Rotisserie Chicken

There's something magical about salsa smoked on the Big Green Egg—grilled tomatoes, charred peppers, and onions cook down and take on a deep, smoky richness that elevates every bite. As...

Rotisserie Roasted Pineapple with Caramel Sauce

Experience tropical indulgence with our rotisserie-grilled Pineapple with caramel sauce, roasted to perfection on the Big Green Egg. Coated in a sweet blend of brown sugar and cinnamon, then basted...

Rotisserie Picanha

There's something magical about salsa smoked on the Big Green Egg—grilled tomatoes, charred peppers, and onionscook down and take on a deep, smoky richness that elevates every bite. As they...

Rotisserie St. Louis Ribs

These Rotisserie Ribs are a bold twist on a classic, featuring a tangy mustard rub and a smoky spice blend that delivers deep flavor. Slow-cooked over charcoal and finished with...