Ground Turkey & Brown Butter Sage Stuffed Pumpkins Recipe

Introduction

Ground Turkey & Brown Butter Sage Stuffed Pumpkins make a cozy and impressive fall meal. This dish combines tender roasted pumpkins with a savory, herbed turkey stuffing topped with melted Gruyère cheese. Perfect for a festive dinner or special family gathering.

Ingredients

• 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. Step 1: Preheat the oven to 400ºF (200ºC). Lay each pumpkin on its side and carefully slice off the top, including the stem, about 1 inch down. Scoop out and discard or save the seeds for another use.
2. Step 2: Rub the inside of each pumpkin with 2 tablespoons of olive oil and season with salt and pepper. Place the pumpkins and their tops on a baking sheet. Roast for about 35 minutes, until the pumpkin flesh is tender. Set aside.
3. Step 3: Heat the remaining olive oil in a large sauté pan over medium-low heat. Add the carrots, onion, and celery and cook until softened, approximately 5 minutes.
4. Step 4: Add the ground turkey to the pan. Cook over medium heat, stirring and breaking up large pieces, until browned, about 5 minutes. Season with salt and pepper. Remove from heat and transfer to a large bowl. Add the bread cubes and toss to combine.
5. Step 5: Reduce the oven temperature to 350ºF (180ºC).
6. Step 6: Return the pan to medium-low heat. Melt the butter, then add the sage. Cook until the butter is browned and fragrant, about 4 minutes. Pour the sage butter over the turkey and bread mixture.
7. Step 7: Pour the chicken stock over the mixture and toss gently until the bread is moistened. Add 1 cup of the Gruyère cheese and mix to combine.
8. Step 8: Spoon the stuffing into the roasted pumpkins, packing it in until nearly overflowing. Sprinkle the remaining Gruyère cheese on top of each filled pumpkin.
9. Step 9: Bake the stuffed pumpkins at 350ºF (180ºC) for about 15 minutes, until the cheese melts and bubbles. Serve immediately with the pumpkin tops propped on the side.

Tips & Variations

• Use day-old or slightly stale bread for the best texture in the stuffing.
• For extra flavor, add a splash of white wine to the pan when cooking the vegetables.
• Substitute the turkey with ground chicken or pork if preferred.
• Fresh sage is key to the brown butter sauce; dried sage can be used but reduce the amount to 1 teaspoon.
• Reserve the pumpkin seeds to roast separately for a crunchy snack.

Storage

Store leftover stuffed pumpkins in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350ºF (180ºC) until warmed through to keep the cheese melty and the pumpkin tender. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffing ahead of time?

Yes, you can make the stuffing mixture up to a day in advance. Store it in the refrigerator and stuff the pumpkins just before baking for best results.

What if I can’t find sugar pumpkins?

Small pie pumpkins or other decorative pumpkins labeled as edible can be used as a substitute. Just make sure they are small enough to roast evenly and serve as individual portions.

Ground Turkey & Brown Butter Sage Stuffed Pumpkins Recipe

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★★★★★

4.4 from 108 reviews

This delightful recipe features small sugar pumpkins stuffed with a hearty mixture of ground turkey, sautéed vegetables, stale French baguette cubes, and fresh sage browned in butter. Roasting the pumpkins and baking the cheesy stuffing inside creates a comforting, flavorful dish perfect for fall and holiday gatherings.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the pumpkins:

• 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

For the stuffing:

• 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. Prepare the pumpkins: Preheat the oven to 400ºF (200ºC). Lay each pumpkin on its side and carefully slice off the top about 1 inch down, including the stem, using a sharp knife. Scoop out the seeds and strings with a spoon and discard or save for another use.
2. Roast the pumpkins: Rub the inside of each pumpkin with 2 tablespoons of olive oil, then season generously with kosher salt and freshly ground black pepper. Place the pumpkins and their tops cut side up on a baking sheet and roast until the flesh is tender, about 35 minutes. Remove and set aside.
3. Sauté the vegetables: Heat a large sauté pan over medium-low heat and add the remaining 3 tablespoons of olive oil. Add diced carrots, onion, and celery, and cook gently until softened and tender, about 5 minutes.
4. Cook the turkey: Add the ground turkey to the sautéed vegetables, breaking it up with a wooden spoon. Cook until the turkey is browned and cooked through, about 5 minutes. Season with salt and pepper to taste. Remove the mixture from the pan and transfer it to a large mixing bowl. Toss the turkey mixture with the cubed stale French baguette.
5. Prepare the sage brown butter: Lower the oven temperature to 350ºF (180ºC). Return the sauté pan to medium-low heat. Add the unsalted butter and let it melt. Add the chopped fresh sage leaves and cook, stirring occasionally, until the butter turns a nutty golden brown and becomes fragrant, about 4 minutes.
6. Combine stuffing ingredients: Pour the browned sage butter over the turkey and bread mixture. Add the chicken stock and toss gently to moisten all the bread cubes evenly. Mix in 1 cup of the shredded Gruyère cheese until combined.
7. Fill the pumpkins: Spoon the stuffing mixture into the roasted pumpkins, packing it tightly and allowing it to nearly overflow. Sprinkle the remaining ½ cup of Gruyère cheese evenly over the top of each filled pumpkin.
8. Bake the stuffed pumpkins: Place the stuffed pumpkins back on the baking sheet and bake in the preheated 350ºF oven until the cheese is melted, bubbly, and slightly golden, about 15 minutes.
9. Serve: Remove the pumpkins from the oven and serve immediately with the pumpkin tops propped on the side for presentation.

Notes

• Small sugar pumpkins are ideal for this recipe as they are sweet and tender when roasted.
• Using stale French baguette helps the bread absorb the flavorful chicken stock without becoming soggy.
• The browned butter with fresh sage adds a rich, aromatic depth that complements the turkey stuffing perfectly.
• You can reserve pumpkin seeds to roast separately as a snack or garnish.
• For a vegetarian version, substitute the ground turkey with sautéed mushrooms or a plant-based protein and use vegetable stock instead of chicken stock.

Keywords: pumpkin stuffed, ground turkey, brown butter sage, fall recipe, roasted pumpkin, stuffing, holiday dish