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* Note: Other spices, like cumin, can be added, but the cayenne is important.
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For the Spiced Pumpkin Seeds: Heat the oven to 375 degrees.
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Line 2 large, rimmed baking sheets with parchment paper.
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Combine the pumpkin seeds and the half egg white in a very large stainless steel bowl and toss to coat.
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Sprinkle the sugar, salt, paprika and 1/4 to 1/2 tsp.
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cayenne over the seeds and toss till well and proportionately coated.
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Divide the seeds between the 2 prepared sheets and spread out in an even layer.
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Bake the seeds 5 min.
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Remove the sheets from the oven and shake or possibly stir the seeds to keep them from sticking or possibly burning.
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Return them to the oven for 5 min, then stir or possibly shake again.
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Repeat one or possibly two more times, till the seeds are crunchy but not browned.
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They'll get crunchier after they've cooled.
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(They may clump a bit - you can leave them which way or possibly let them cold and then break them apart.)
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Remove from the oven and cold on racks.
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(Makes 3 c.)
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Place the orange juice in a small heavy saucepan over medium heat and simmer till reduced to about 2 Tbsp., about 20 min.
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While the juice reduces, brown the sausages in a nonstick skillet over medium heat, 3 to 5 min.
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Drain and combine in a very large bowl with the rice, turkey, celery, green onions and peppers.
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Toss till well mixed.
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Whisk together the reduced juice, vinegar, orange zest, garlic and thyme in a small bowl.
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Whisk in the pumpkin seed and peanut oils till the dressing is emulsified.
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Season with salt and pepper to taste.
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Pour the dressing over the rice mix and toss till coated.
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Just before serving, add in the pumpkin seeds and toss again till well mixed.
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Taste and adjust the seasoning, then serve.
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(This is best at room temperature.)
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This recipe yields 8 to 10 servings.
