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Ground Turkey & Brown Butter Sage Stuffed Pumpkins

Ground Turkey & Brown Butter Sage Stuffed Pumpkins Delight

Savor the flavors of fall with Ground Turkey & Brown Butter Sage Stuffed Pumpkins, perfect for Thanksgiving and autumn gatherings.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 4 pumpkins
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pumpkins
  • 4 small Sugar Pumpkins Substitute with acorn squash if desired.
  • 2 tablespoons Extra-Virgin Olive Oil Can replace with avocado oil.
  • 1 teaspoon Kosher Salt Adjust according to dietary needs.
  • 1 teaspoon Freshly Ground Black Pepper Opt for white pepper for a milder note.
For the Filling
  • 1 cup Diced Carrots Bell peppers are a great swap.
  • 1 cup Diced Yellow Onion Red onion can be used for a sweeter taste.
  • 1 cup Diced Celery Can be omitted for smoother filling.
  • 1 pound Ground Turkey Alternatives include ground chicken or plant-based option.
  • 2 tablespoons Unsalted Butter Ghee or vegan butter works for dairy-free.
  • 2 tablespoons Chopped Fresh Sage Thyme or rosemary are excellent substitutes.
  • 2 cups Stale French Baguette Gluten-free bread can be used.
  • 1 cup Chicken Stock Vegetable stock is a great vegetarian alternative.
  • 1 cup Shredded Gruyère Cheese Swiss or cheddar can be used.

Equipment

  • oven
  • baking sheet
  • Large skillet
  • Mixing Bowl
  • Spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400ºF (200ºC). Slice the tops off the small sugar pumpkins and scoop out the seeds. Rub the insides with extra-virgin olive oil, then season with kosher salt and black pepper.
  2. Place the prepared pumpkins upside down on a baking sheet and roast for about 30-35 minutes until softened.
  3. In a large skillet, heat a tablespoon of olive oil over medium heat. Add diced carrots, yellow onion, and celery, sautéing for 5-7 minutes until tender.
  4. Add ground turkey to the skillet, season with salt and pepper, and cook for 8-10 minutes until browned.
  5. Melt unsalted butter in a small pan and sauté chopped sage for 1-2 minutes. Pour over the turkey and vegetable mixture.
  6. In a large bowl, combine the turkey mixture with baguette cubes and chicken stock. Stir in a cup of shredded Gruyère cheese.
  7. Fill each roasted pumpkin with the turkey stuffing and top with remaining Gruyère cheese.
  8. Bake stuffed pumpkins at 350ºF (180ºC) for approximately 15 minutes, until cheese is melted and bubbly.

Nutrition

Serving: 1pumpkinCalories: 380kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 4500IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

Allow the filling to sit for 5-10 minutes before stuffing. Store leftovers in an airtight container for up to 3 days. These can be frozen unbaked for up to 2 months.

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