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Turkey Sage Stuffed Pumpkins

Savory Turkey Sage Stuffed Pumpkins for Fall Gatherings

Delight in Turkey Sage Stuffed Pumpkins, a cozy autumn dish perfect for gatherings.
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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: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pumpkin Shells
  • 4 small Sugar Pumpkins Acorn squash can also work.
  • 2 tablespoons Olive Oil Vegetable oil can be used as a substitute.
  • 1 teaspoon Salt Adjust according to taste.
  • 0.5 teaspoon Black Pepper Freshly ground is best.
For the Stuffing
  • 1 pound Ground Turkey Substitute with mushrooms or lentils for vegetarian.
  • 1 medium Onion Shallots can be used as a milder flavor.
  • 2 cloves Garlic Fresh is preferred.
  • 1 stalk Celery Chopped.
  • 1 medium Carrot Chopped.
  • 0.5 cup Dried Cranberries Raisins can be substituted or omitted.
  • 2 tablespoons Fresh Sage Dried herbs can be used in a pinch.
  • 1 tablespoon Fresh Parsley Dried herbs can be used in a pinch.
  • 1 teaspoon Dried Thyme Fresh alternatives can also be used.
  • 1 teaspoon Dried Rosemary Fresh alternatives can also be used.
  • 0.25 teaspoon Ground Nutmeg Cinnamon can be a suitable alternative.
  • 1 cup Chicken Broth Vegetable broth for vegetarian.
  • 1 cup Cooked Wild Rice Brown rice or quinoa are great substitutes.
  • 0.5 cup Grated Parmesan Cheese Nutritional yeast can replace it for a vegan twist.

Equipment

  • Baking sheet
  • Skillet
  • Parchment Paper
  • spoon

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper.
  2. Wash the small sugar pumpkins, slice off their tops, and scoop out the seeds.
  3. Drizzle olive oil inside each pumpkin and sprinkle with salt and black pepper.
  4. Place the seasoned pumpkins on the baking sheet and bake for 30-40 minutes until slightly tender.
  5. In a skillet over medium heat, cook the ground turkey until browned for about 7-10 minutes.
  6. Add diced onion, minced garlic, chopped celery, and carrots; sauté for 5-7 minutes.
  7. Stir in dried cranberries, fresh sage, thyme, rosemary, and ground nutmeg; cook for another 2-3 minutes.
  8. Pour in chicken broth and simmer for 4-5 minutes, then fold in cooked wild rice and grated Parmesan cheese.
  9. Stuff the mixture into the pre-baked pumpkins, mounding it slightly over the edges.
  10. Cover each pumpkin with its top and bake for another 20-25 minutes until fork-tender.
  11. Remove from the oven and let cool for a few minutes before serving.
  12. Place on a serving platter and enjoy!

Nutrition

Serving: 1stuffed pumpkinCalories: 320kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 1000IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

These stuffed pumpkins make a fantastic centerpiece for any fall gathering, adapting easily to vegetarian diets and perfect for meal prep.

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