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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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/ground-turkey-and-brown-butter-sage-stuffed-pumpkins-recipe/