The custom of jack-o’-lanterns made of hollowed out turnips or beets originated in Ireland. As some Irish immigrated to America they began using pumpkins and squash. According to legend, the jack-o’-lantern got its name from a man named Jack, who eluded the devils many attempts to steal his soul. When he died he could not get into heaven because of his roguish ways in life and when he went to the gates of hell the devil also turned him away and jokingly tossed him a piece of coal so that he could use it for a light in the dark.

Jack used a hollowed out turnip as a makeshift lantern to ward off dark and evil spirits as he wandered through purgatory. At Halloween we still use these “lanterns” and typically place them near doorways for both light and protection.

In celebration of the holiday and also as a means of attracting protective energies, my family makes a stuffed pumpkin for the Halloween meal. As I have talked to so many of you and view you as part of my family I am sharing the recipe with you. May light and protection fill your days!

Heat Oven to 350F

1 Small Pumpkin

3/4 Teaspoon Salt

2 Tablespoons Vegetable Oil

2 1/3 Pounds Precooked Ground Turkey

1 Teaspoon White Pepper

2 Golden Bell Peppers, Chopped

1 Large Red Onion, Chopped

1/3 Pound Precooked Turkey Sausage, Chopped

2 Teaspoons Olive Oil

2 Teaspoons Minced Fresh Oregano

2 Teaspoons Vinegar

1 Teaspoon Ground Black Pepper

4 Garlic Cloves, Pressed

1 1/4 Cup golden Raisins

1/3 Cup Green Olives with Pimientos, Chopped

1 (14-Ounce) Can Skinned Tomatoes, Chopped

3 Large Eggs, Beaten

Cut the top off the pumpkin and scoop it out, place it in a large pot of water (be sure water is all around it and in it) and boil for about 15-20 minutes. Sauté all other ingredients together. Place drained pumpkin in a deep baking dish and stuff it with all of the other ingredients. Bake for 1 hour, serves about 8.

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