Preheat oven to 350 degrees.
Cut top off pumpkin, decoratively if desired, and remove. Clean
off top and clean out inside of pumpkin, scraping to remove all
strings and seeds.
Inside pumpkin, mix together Mexicorn, chiles, garbanzo beans,
pinto beans, olives, tomatoes with their liquid, tomato paste,
jalapeno, chili powser, cumin, oregano
and salt. Add ground turkey crumbled into pieces and mix well.
Replace top on pumpkin.
Place pumpkin in a shallow 9x13" baking pan. Bake 1 hr.
Remove pumpkin top, stir ingredients inside pumpkin and bake 1
hr. more. Stir ingredients again and bake 30
minutes longer, or until tender but not falling apart.
As the meat mixture is scooped out to serve, scoop out some of
the cooked pumpkin also. Serve topped with a sprinkling of green
onion and a dollop of sour cream.
Note: Pumpkins vary in moisture content. Some will sag during
baking and juices will run into bottom of the pan; others will
remain firm and can be used as serving containers at the table.
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