Mini Pumpkins Stuffed with Smoked Turkey

& Red Lemon-Butter Sauce

From one of my favorite restaurants right here in my home town. The Vintage Press has been around for many years. The food is 5 star. I love this family owned restaurant for so many reasons. Andy and I had our first date at the Vintage Press. Andy said he knew he was in trouble when I ordered the most expensive entree on the menu, haha. But in my defense (my husband was a prosecutor) we weren’t into wine in those days. Now I appreciate a wine that just might be more expensive than the entree. I have so much history here, Mother’s Day Brunches, a Wedding Reception, Birthdays, Valentine’s Day, Thanksgiving, and many dinners & brunches in between. The menu fluctuates very little except during holidays but what this means is the signature dishes are perfected. And the Chef shares many recipes! Who does that! I have to admit while my execution is very very good with this recipe the Chef has me beat. I changed the recipe up a bit and I will let you know where. I prefer turkey, in general, over chicken … just because. And I teased the idea of teaming the smoked turkey with provolone, there’s history there, but provolone just doesn’t work as well as Emmental or Jarlsberg. This is a seasonal dish at The VP. And I must say their pumpkins must be brought in special. They’re meaty not stringy. If you haven’t pumpkins this stuffing can work in acorn squash. And it goes without saying the Red Lemon-Butter Sauce is versatile as well. Enjoy!

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