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Turkey Sage Stuffed Pumpkins

Turkey Sage Stuffed Pumpkins: Your Cozy Fall Feast Awaits

Turkey Sage Stuffed Pumpkins is a warm, flavorful fall dish that combines roasted pumpkins with a savory turkey and sage filling, perfect for chilly evenings.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 4 pumpkins
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pumpkins
  • 2 small sugar pumpkins About 6-8 inches in diameter.
  • 2 tablespoons olive oil For roasting and sautéing.
  • to taste salt Enhances overall taste.
  • to taste black pepper Adds warmth and depth.
For the Filling
  • 1 pound ground turkey Savory and lean. Substitute with lentils or mushrooms for a vegetarian option.
  • 1 medium onion Finely chopped.
  • 2 cloves garlic Minced.
  • 1 stalk celery Finely chopped.
  • 1 medium carrot Finely chopped.
  • 1/2 cup dried cranberries Can substitute raisins or omit.
  • 1 tablespoon fresh sage Chopped.
  • 1/4 cup fresh parsley Chopped, can omit.
  • 1 teaspoon dried thyme No substitutions needed.
  • 1 teaspoon dried rosemary Optional, can skip.
  • 1/4 teaspoon ground nutmeg Freshly grated is best.
  • 1 cup chicken broth Can substitute with vegetable broth.
  • 1 cup cooked wild rice Can substitute with quinoa or brown rice.
  • 1/4 cup grated Parmesan cheese Optional.

Equipment

  • oven
  • baking sheet
  • skillet
  • Spoon
  • Knife

Method
 

Main Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Carefully cut the tops off each small sugar pumpkin and scoop out the seeds.
  3. Drizzle the insides of the pumpkins and their lids with olive oil, then season with salt and black pepper.
  4. Place the prepared pumpkins on the baking sheet and roast for 30-40 minutes.
  5. In a skillet, heat a tablespoon of olive oil and sauté the ground turkey until browned, about 5-7 minutes.
  6. Add finely chopped onion, garlic, celery, and carrots to the skillet and cook for about 5 minutes.
  7. Stir in dried cranberries, fresh sage, parsley, thyme, rosemary, and nutmeg, along with additional salt and pepper to taste.
  8. Pour in the chicken broth and let it simmer for 5-10 minutes.
  9. Gently fold in the cooked wild rice and optional grated Parmesan cheese.
  10. Spoon the savory turkey mixture into each roasted pumpkin and replace their tops.
  11. Return the stuffed pumpkins to the oven and bake for another 20-25 minutes, until the internal stuffing reaches 165°F (74°C).
  12. Optional: Remove the tops of the pumpkins for the last 5-10 minutes of baking for browning.

Nutrition

Serving: 1pumpkinCalories: 350kcalCarbohydrates: 28gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 450mgPotassium: 600mgFiber: 5gSugar: 7gVitamin A: 150IUVitamin C: 20mgCalcium: 8mgIron: 15mg

Notes

Perfect for festive gatherings and a comforting meal on chilly evenings.

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