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Spanish Stuffed Marrow

We didn’t plan on growing a marrow this year; however, a zucchini was overlooked at the back of the patch and when discovered . . . it was a 15″-long beast! Enter GoodFood to the rescue with a wonderful, hearty, and perfectly seasoned solution to our garden negligence. Serve big chunks of the savory stuffed marrow with a tossed green salad for an ideal autumn supper.

Spanish Stuffed Marrow

1 marrow
1 tbs. olive oil
1 onion, chopped
2 garlic cloves, minced
1 lb. ground turkey
1 cup chopped chorizo
1 tsp. smoked paprika
½ tsp. cayenne pepper
½ tsp. dried oregano
½ tsp. dried thyme
2 x 14 oz. cans chopped tomatoes
5 oz. jar roasted red peppers, coarsely chopped
handful of fresh parsley, chopped
¾ cup fresh breadcrumbs
½ cup grated Manchego cheese

Heat the oven to  400° F. Halve the marrow and scoop out the middle, leaving a ½” rim. Place on a baking sheet, cover with foil and bake for 10 minutes to soften. Remove from oven and set aside.

Heat the oil in a large pan and add the onions. Cook gently for 10 minutes to soften. Add the garlic, cook for 1 minute, then stir in the turkey and chorizo, breaking up the turkey with the back of your spoon, until cooked through. Add the spices, herbs, and a good amount of salt, then stir in the tomatoes and red peppers. Simmer for 10-15 minutes to thicken. Add the parsley.

Spoon the filling into the partially cooked marrow halves, cover with foil and return to the oven for 30 minutes. Uncover, sprinkle over the breadcrumbs and cheese, then cook 10 more minutes until the filling is golden and the marrow is tender.

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