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Ground Turkey & Brown Butter Sage Stuffed Pumpkins

Ground Turkey & Brown Butter Sage Stuffed Pumpkins Delight

This Ground Turkey & Brown Butter Sage Stuffed Pumpkins recipe is a comforting and versatile dish, perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 50 minutes
Sitting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 4 pumpkins
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pumpkins
  • 4 small sugar pumpkins The perfect natural bowl, offering sweetness and earthiness; you can swap in acorn squash for something different.
  • 5 tablespoons extra-virgin olive oil For roasting and sautéing; this ingredient provides healthy fats and enhances the flavor—avocado oil also works well.
For the Stuffing
  • Kosher salt & freshly ground black pepper Essential for that flavor kick; adjust to your taste preferences.
  • 1 cup diced carrots Adds both sweetness and vibrant color; parsnips make for a great substitute if you like.
  • 1 cup diced yellow onion Enhances the savory base and aroma; shallots can lend a milder touch.
  • ½ cup diced celery Gives a lovely crunch and flavor depth; consider green bell pepper as an alternative.
  • 1 pound ground turkey The heart of the filling, providing lean protein; chicken or plant-based meats can be great alternatives.
For the Flavor
  • 3 tablespoons unsalted butter Richness in every bite; ghee can replace this for a dairy-free option.
  • 2 tablespoons chopped fresh sage Infuses an earthy fragrance; thyme or rosemary can offer a delightful twist.
For the Filling
  • 3½ cups ½” cubes of stale French baguette Gives the stuffing structure; using stale bread or toasting fresh bread ensures the best texture.
  • 1½ cups chicken stock Moistens the stuffing to avoid dryness; vegetable broth can create a vegetarian version.
  • 1½ cups shredded Gruyère cheese Adds creaminess and depth; feel free to experiment with mozzarella or cheddar as substitutes.

Equipment

  • oven
  • baking sheet
  • skillet
  • mixing bowl

Method
 

Directions
  1. Step 1: Preheat the Oven. Begin by preheating your oven to 400°F (200°C). Prepare a baking sheet for the pumpkins.
  2. Step 2: Prepare the Pumpkins. Slice the tops off each pumpkin, scoop out the insides, and rub the skin with olive oil. Season with salt and pepper.
  3. Step 3: Roast the Pumpkins. Place the pumpkins cut side up on a baking sheet and roast for about 35 minutes until tender.
  4. Step 4: Sauté the Vegetables. Heat the remaining olive oil in a skillet and sauté the diced carrots, onion, and celery for about 5 minutes.
  5. Step 5: Cook the Ground Turkey. Add the ground turkey to the skillet, season with salt and pepper, and cook until browned, about 5 minutes.
  6. Step 6: Make the Sage Butter. Melt unsalted butter in the skillet, stir in chopped sage, and cook for about 4 minutes until fragrant.
  7. Step 7: Combine the Filling. Mix sage butter with the turkey and vegetables in a bowl, adding chicken stock and cheese until moistened.
  8. Step 8: Stuff the Pumpkins. Fill the roasted pumpkins with the turkey mixture, mounding slightly, and sprinkle remaining cheese on top.
  9. Step 9: Bake Again. Lower the oven to 350°F (180°C) and bake stuffed pumpkins for another 15 minutes until the cheese is bubbly.
  10. Step 10: Serve and Enjoy. Let the pumpkins cool slightly before serving, propping the tops alongside them for presentation.

Nutrition

Serving: 1pumpkinCalories: 450kcalCarbohydrates: 40gProtein: 27gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 650mgPotassium: 850mgFiber: 5gSugar: 6gVitamin A: 150IUVitamin C: 25mgCalcium: 20mgIron: 15mg

Notes

Allow stuffing to sit for 5–10 minutes before filling pumpkins. Adjust chicken stock according to the bread's dryness to avoid soggy filling. Cheese substitutions are encouraged for variety.

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