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Turkey Sage Stuffed Pumpkins Recipe

Turkey Sage Stuffed Pumpkins Recipe
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★★★★★

5.3 from 23 reviews

A cozy and flavorful autumn recipe featuring small sugar pumpkins stuffed with a savory blend of ground turkey, fresh herbs, vegetables, wild rice, and cranberries, baked to perfection. This dish is perfect for a festive dinner or a comforting meal during the fall season.

Ingredients

Scale

For the Pumpkins:

  • 4 small sugar pumpkins (about 6–8 inches in diameter)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the Turkey and Sage Stuffing:

  • 1 pound ground turkey
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup celery, finely chopped
  • 1 cup carrots, finely chopped
  • 1/2 cup dried cranberries
  • 1/4 cup chopped fresh sage
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1 cup chicken broth
  • 1 cup cooked wild rice (or brown rice)
  • 1/2 cup grated Parmesan cheese (optional)
  • 2 tablespoons olive oil

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure the pumpkins cook evenly throughout the baking process.
  2. Prepare the Pumpkins: Wash the sugar pumpkins thoroughly and pat them dry. Use a sharp knife to carefully cut off the top of each pumpkin, creating lids that you will save for later.
  3. Scoop Out the Seeds: Using a spoon, remove all seeds and stringy pulp from inside the pumpkins. Take care to scoop out all the fibrous material to avoid any bitterness. Save the seeds separately if you wish to roast them later.
  4. Season the Pumpkins: Drizzle olive oil inside each pumpkin and sprinkle with salt and black pepper. Rub the seasonings around to coat the entire interior. Repeat this seasoning process inside the lids as well.
  5. Pre-bake the Pumpkins: Place the pumpkins (without their lids) on a baking sheet lined with parchment paper. Bake in the oven for 30-40 minutes, or until the pumpkin flesh is tender yet still holds its shape. This step ensures the pumpkins are cooked through before stuffing.
  6. Brown the Turkey: While the pumpkins bake, heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it up, until browned and fully cooked. Drain any excess grease.
  7. Sauté the Vegetables: To the browned turkey, add chopped onion, garlic, celery, and carrots. Cook for 5-7 minutes until the vegetables soften and the onions turn translucent.
  8. Add the Seasonings: Stir in dried cranberries, fresh sage, parsley, dried thyme, rosemary, nutmeg, salt, and black pepper. Cook for an additional 1-2 minutes until the spices release their aroma.
  9. Simmer with Broth: Pour in the chicken broth and bring to a simmer. Reduce heat to low and cook for 5-10 minutes, allowing the flavors to meld and the liquid to absorb slightly.
  10. Combine Rice and Cheese: Stir in cooked wild or brown rice along with the Parmesan cheese if using. Mix thoroughly and taste the filling, adjusting salt, pepper, or herbs as desired.
  11. Stuff the Pumpkins: Remove the pre-baked pumpkins from the oven and carefully spoon the turkey and sage mixture inside each pumpkin cavity, packing it gently but firmly.
  12. Bake Stuffed Pumpkins: Replace the pumpkin lids and place them back on the baking sheet. Bake for an additional 20-25 minutes until the pumpkins are fully tender and the stuffing is heated through.
  13. Serve: Carefully remove from oven and let cool slightly before serving. Enjoy this hearty and aromatic stuffed pumpkin as a centerpiece dish perfect for fall meals.

Notes

  • Small sugar pumpkins are ideal because their flesh is sweet and tender when baked.
  • You can substitute wild rice with brown rice or quinoa as alternatives.
  • Parmesan cheese is optional but adds a nice savory depth to the stuffing.
  • For a vegetarian version, substitute ground turkey with cooked lentils or mushrooms and use vegetable broth.
  • Roast the pumpkin seeds with a pinch of salt and olive oil for a tasty snack.
  • Adjust herbs and spices according to your preference for stronger or milder flavor.

Nutrition

Keywords: stuffed pumpkin, turkey stuffing, pumpkin recipe, fall recipe, thanksgiving main dish, sage stuffing, wild rice stuffing

Find it online: https://islawhite.com/turkey-sage-stuffed-pumpkins-recipe/