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Ground Turkey & Brown Butter Sage Stuffed Pumpkins Recipe

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3.8 from 43 reviews

A comforting and elegant dish featuring small sugar pumpkins stuffed with a savory mixture of ground turkey, sautéed vegetables, brown butter sage, stale French baguette cubes, chicken stock, and melted Gruyère cheese. Perfect for a cozy fall dinner, this recipe combines roasting, sautéing, and baking techniques to create a flavorful and hearty meal.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings

Ingredients

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 your oven to 400ºF (200ºC). Turn each pumpkin on its side and use a sharp knife to carefully slice the top, including the stem, about 1-inch down. Use a spoon to scoop out the seeds and discard or save them for another use.
  2. Roast the Pumpkins: Rub the inside of the pumpkins with 2 tablespoons of olive oil, then season generously with salt and pepper. Place the pumpkins and their cut-off tops on a baking sheet and roast in the oven until the pumpkin flesh is tender, about 35 minutes. Remove and set aside.
  3. Sauté Vegetables: Heat a large sauté pan over medium-low heat. Add the remaining olive oil and heat it through. Add the diced carrots, onion, and celery to the pan and sauté until the vegetables are tender, approximately 5 minutes.
  4. Cook Ground Turkey: Add the ground turkey to the pan with the vegetables. Stir occasionally and break up large pieces with a wooden spoon until the meat is fully browned, about 5 minutes. Season with salt and pepper. Transfer this turkey mixture into a large mixing bowl and toss it with the bread cubes.
  5. Adjust Oven Temperature: Lower the oven temperature to 350ºF (180ºC) to prepare for the final baking stage.
  6. Make Brown Butter Sage: Return the sauté pan to medium-low heat and add the unsalted butter. Let it melt and cook, stirring occasionally, until it becomes nutty and fragrant, about 4 minutes. Stir in the chopped fresh sage during this step.
  7. Mix Stuffing: Pour the sage-infused brown butter into the turkey and bread mixture. Slowly add the chicken stock, tossing to combine until all the bread cubes are moistened. Add 1 cup of shredded Gruyère cheese and mix well.
  8. Stuff the Pumpkins: Fill each roasted pumpkin with the prepared stuffing mixture, packing it tightly and allowing it to almost overflow. Sprinkle the remaining ½ cup of Gruyère cheese on top of each stuffed pumpkin.
  9. Bake Final Dish: Place the stuffed pumpkins back in the oven and bake until the Gruyère cheese melts and starts to bubble, approximately 15 minutes.
  10. Serve: Remove the pumpkins from the oven and serve immediately. Prop the pumpkin tops against the side for a charming presentation.

Notes

  • Use stale or day-old French baguette for better texture in the stuffing—fresh bread will be too soft and may become mushy.
  • If you can’t find sugar pumpkins, use small pie pumpkins as an alternative.
  • Reserve pumpkin seeds to roast separately for a crunchy snack.
  • Fresh sage is key to the nutty flavor in the brown butter; dried sage can be used if fresh is unavailable, but use sparingly.
  • Gruyère cheese can be substituted with Swiss or a mild cheddar if needed.
  • Make sure not to overstuff the pumpkins to prevent spillage while baking.
  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes roasting + 15 minutes baking + 10 minutes sautéing
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American
  • Diet: Low Fat

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