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Ground Turkey & Brown Butter Sage Stuffed Pumpkins

A cozy and delightful dish filled with ground turkey, vegetables, and brown butter sage, served in adorable sugar pumpkins.

Ingredients

Scale
  • 4 small sugar pumpkins (about 2 pounds each)
  • 5 tablespoons extra-virgin olive oil (divided)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup diced carrots
  • 1 cup diced yellow onion
  • ½ cup diced celery
  • 1 pound ground turkey
  • 3 tablespoons unsalted butter
  • 2 tablespoons chopped fresh sage
  • 3½ cups ½” cubes of stale French baguette
  • 1½ cups chicken stock
  • 1½ cups shredded Gruyère cheese (divided)

Instructions

  1. Preheat your oven to 400°F (200°C). Slice the tops off the pumpkins. Scoop out the seeds and strings, drizzle with 3 tablespoons of olive oil, and sprinkle with salt and pepper.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onions, carrots, and celery. Season with salt and pepper. Sauté for about 5-7 minutes until softened.
  3. Add the ground turkey to the skillet, breaking it apart with a spoon. Cook until browned through, about 8-10 minutes.
  4. Melt the unsalted butter in a small saucepan over medium heat until golden brown, about 5 minutes.
  5. Combine the sautéed turkey and vegetables, stale bread cubes, sage, and chicken stock in a large mixing bowl. Pour over the brown butter and fold in 1 cup of Gruyère cheese.
  6. Fill each pumpkin with the turkey stuffing mixture. Top with remaining Gruyère and replace the pumpkin tops. Cover with aluminum foil.
  7. Bake in the preheated oven for about 45-50 minutes, or until pumpkins are tender and cheese is bubbly.
  8. Cool for a few minutes before serving. Drizzle with extra brown butter if desired.

Notes

This recipe can be made ahead of time. The stuffing can be prepared and the pumpkins can be stuffed a day before baking.

Nutrition

Keywords: stuffed pumpkins, ground turkey, brown butter, autumn recipe, cozy dish