Pumpkin satay uses leftover Thanksgiving canned pumpkin and leftover cooked turkey to make a fabulous and delicious appetizer. This pumpkin and peanut butter sauce can also be used as a great dip for fresh vegetables or as an unusual sandwich spread.
Prep Time: 25 minutes
Cook Time: 10 minutes
Ingredients:
- 1 cup solid pack pumpkin
- 2/3 cup milk
- 1/2 cup chunky peanut butter
- 1/3 cup chopped green onions
- 2 cloves garlic, minced
- 2 Tbsp. lemon juice
- 2 tsp. sugar
- 1/4 tsp. salt
- dash white pepper
- Cooked turkey, cut into 1" pieces
- Green, yellow, and red pepper, cut into 1" pieces
- Green onions, cut into 1" pieces
- Whole button mushrooms
Preparation:
Combine pumpkin, milk, peanut butter, chopped green onions, garlic, lemon juice, sugar, salt and pepper in a small bowl and mix well to blend. Cover and refrigerate.
Thread cooked turkey, peppers, green onions, and mushrooms onto 4" skewers. You can heat these in a 350 degree oven for 10-12 minutes, or serve them cold. Heat pumpkin mixture in a small saucepan until it begins to bubble, and serve with skewers.
