Baked potatoes with pumpkin and turkey

Ingredients for 5 servings:

• 1 Hokkaido pumpkin(s)
• 2 sweet potatoes
• 800 g potatoes
• 600 g turkey meat
• 3 cloves garlic pickled in herbs
• olive oil
• 5 sprigs rosemary
• Thyme
• Salt
• pepper
• Paprika powder, sweet

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 55 minutes

First, cut the turkey into fairly small pieces. Mix a marinade of olive oil, plenty of thyme, salt, pepper, and paprika and mix it into the meat. The pieces of meat should marinate for at least half an hour. I personally prepare the meat during the day—when I have time—and then let it rest in the refrigerator until the evening. Peel the potatoes and sweet potatoes and wash the squash thoroughly. Cut everything into small pieces. Pre-cook the potatoes in salted water in a large pot for about 7 minutes. Then add the sweet potatoes and squash and simmer everything together for another 5 minutes. Sweet potatoes and squash cook faster, so don’t put everything in the boiling water at once. Of course, you can skip the pre-cooking and put everything in the oven straight away, but this will significantly increase the overall preparation time. Once the time is up, drain the potatoes and squash in a colander. In the meantime, briefly brown the turkey in a large pan. The surface should be well browned, but the meat itself should not be cooked through. Cooking should take place later in the oven so the meat stays moist. Place the potato and pumpkin pieces in a large casserole dish and toss with plenty of olive oil. Season with salt and pepper. Stir in the finely chopped pickled garlic. I always add a little of the oil the garlic was pickled in. Place rosemary sprigs on top and spread the meat evenly. Cook at 160°C for about 20-30 minutes, until the meat is cooked through. If you like—and if you don’t mind carbs—you can serve it with fresh bread. This recipe is great for making ahead.