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Ground Turkey & Brown Butter Sage Stuffed Pumpkins

Ground Turkey & Brown Butter Sage Stuffed Pumpkins Bliss

Enjoy Ground Turkey & Brown Butter Sage Stuffed Pumpkins, a cozy dinner option packed with flavors perfect for autumn gatherings.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 4 pumpkins
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pumpkins
  • 4 medium Sugar Pumpkins or acorn squash as an alternative
  • 2 tablespoons Extra-Virgin Olive Oil for roasting and sautéing
  • 1 teaspoon Kosher Salt adjust according to your taste
  • 1/2 teaspoon Freshly Ground Black Pepper personalize the amount
For the Stuffing
  • 1 cup Diced Carrots can swap with other root vegetables
  • 1 cup Diced Yellow Onion
  • 1 cup Diced Celery
  • 1 pound Ground Turkey can substitute with ground chicken, pork, or plant-based options
  • 4 tablespoons Unsalted Butter for sage butter mixture, can use olive oil for dairy-free
  • 2 tablespoons Chopped Fresh Sage or less dried sage as a substitute
  • 2 cups Stale French Baguette toast if using fresh bread
  • 1 cup Chicken Stock or vegetable stock for vegetarian option
  • 1 cup Shredded Gruyère Cheese Swiss cheese can be an alternative

Equipment

  • Oven
  • Baking Dish
  • sauté pan
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400ºF (200ºC).
  2. Cut the tops off the sugar pumpkins, scoop out the insides, and rub with olive oil, salt, and pepper. Roast upside down in a baking dish for about 35 minutes.
  3. In a sauté pan, add olive oil and cook diced carrots, onion, and celery for 5 minutes until softened.
  4. Add ground turkey to the pan, breaking up clumps and cooking for about 5 minutes. Season to taste and transfer to a large mixing bowl.
  5. Melt butter in the same pan until golden brown, then stir in chopped sage and cook for 4 minutes.
  6. In the bowl with turkey, mix in bread cubes, sage butter, and chicken stock. Add Gruyère cheese and let sit to absorb flavors.
  7. Stuff the roasted pumpkins with the turkey-bread mixture and top with remaining cheese.
  8. Lower the oven to 350ºF (180ºC) and bake stuffed pumpkins for an additional 15 minutes until the cheese is melted and golden brown.
  9. Remove from oven and let cool for a few minutes before serving with their tops.

Nutrition

Serving: 1pumpkinCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 100IUVitamin C: 20mgCalcium: 15mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze unbaked pumpkins for up to 2 months. Reheat in the oven for best results.

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