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Ground Turkey & Brown Butter Sage Stuffed Pumpkins

Ground Turkey & Brown Butter Sage Stuffed Pumpkins Bliss

Enjoy the cozy flavors of Ground Turkey & Brown Butter Sage Stuffed Pumpkins, perfect for autumn gatherings.
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Prep Time 25 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 pumpkins
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pumpkins
  • 4 small sugar pumpkins can substitute with acorn squash or pie pumpkins
For the Filling
  • 2 tablespoons extra-virgin olive oil or melted butter or avocado oil
  • 1 teaspoon kosher salt or sea salt
  • 1 teaspoon freshly ground black pepper or white pepper
  • 1 cup diced carrots can substitute with diced sweet potatoes
  • 1 cup diced yellow onion or shallots
  • 1 cup diced celery or leeks
  • 1 pound ground turkey can substitute with ground chicken, pork, or plant-based meat
  • 2 tablespoons unsalted butter or vegan butter for dairy-free
  • 2 tablespoons chopped fresh sage or thyme or rosemary
  • 2 cups stale French baguette cut into ½” cubes
  • 1 cup chicken stock or vegetable broth for vegetarian
  • 1 cup shredded Gruyère cheese or any melty cheese like fontina or cheddar

Equipment

  • Oven
  • Skillet
  • Baking Sheet
  • Spoon
  • Knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400ºF (200ºC). Cut the tops off the pumpkins and scoop out the seeds.
  2. Drizzle the pumpkins with olive oil, season with salt and pepper, and roast for 35 minutes.
  3. In a skillet, heat remaining olive oil and sauté carrots, onion, and celery for 5 minutes.
  4. Add ground turkey to the skillet and cook until browned, about 6-8 minutes. Transfer to a bowl.
  5. Lower the oven temperature to 350ºF (180ºC). In the same skillet, melt butter and sauté sage for 1-2 minutes.
  6. Mix the brown butter sage with the turkey filling. Add broth, baguette cubes, and Gruyère cheese.
  7. Stuff the pumpkins with the filling and top with remaining Gruyère cheese.
  8. Bake for an additional 15 minutes until cheese is melted and bubbly.

Nutrition

Serving: 1pumpkinCalories: 400kcalCarbohydrates: 35gProtein: 28gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 720mgPotassium: 680mgFiber: 5gSugar: 4gVitamin A: 3000IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

Allow filling to rest for 5–10 minutes before stuffing. Store leftovers in the refrigerator for up to 3 days.

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