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Turkey Sage Stuffed Pumpkins

Turkey Sage Stuffed Pumpkins: A Cozy Autumn Comfort Dish

Turkey Sage Stuffed Pumpkins are a delicious autumn dish combining savory turkey, fresh herbs, and vibrant pumpkins, perfect for gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 4 pumpkins
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pumpkins
  • 4 each Small Sugar Pumpkins
  • 2 tablespoons Olive Oil or vegetable oil
  • 1 teaspoon Salt adjust to taste
  • 1/2 teaspoon Black Pepper freshly ground recommended
For the Filling
  • 1 pound Ground Turkey or mushrooms/lentils for vegetarian option
  • 1 each Onion finely chopped
  • 2 cloves Garlic minced
  • 2 each Celery diced
  • 2 each Carrots shredded
  • 1/2 cup Dried Cranberries or raisins
Herbs & Seasonings
  • 1 tablespoon Fresh Sage chopped
  • 1 tablespoon Fresh Parsley chopped
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Rosemary
  • 1/4 teaspoon Ground Nutmeg
For Moisture and Texture
  • 1 cup Chicken Broth or vegetable broth for vegetarian option
  • 1 cup Cooked Wild Rice or brown rice/quinoa
  • 1/2 cup Grated Parmesan Cheese optional; nutritional yeast for vegan

Equipment

  • Oven
  • Skillet
  • Baking dish

Method
 

Preparation Steps
  1. Preheat the oven to 375°F (190°C).
  2. Wash the pumpkins, slice off the tops, and scoop out the insides.
  3. Drizzle olive oil inside each pumpkin, sprinkle with salt and pepper, and rub around the walls.
  4. Place pumpkins in a baking dish and roast for 30–40 minutes until slightly tender.
  5. In a skillet, heat olive oil and cook ground turkey until browned, about 5–7 minutes.
  6. Add onion, garlic, celery, and carrots; sauté for 5 minutes until softened.
  7. Stir in cranberries, sage, thyme, rosemary, and nutmeg; simmer with chicken broth for 5 minutes.
  8. Remove from heat and fold in cooked wild rice and parmesan cheese.
  9. Spoon filling into each pumpkin, packing slightly until full.
  10. Cover with tops and bake for 20–25 minutes until fully tender.
  11. Optionally, remove lids in the last 5–10 minutes for browning.
  12. Let cool slightly before serving.

Nutrition

Serving: 1pumpkinCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 400mgPotassium: 600mgFiber: 7gSugar: 10gVitamin A: 5000IUVitamin C: 12mgCalcium: 150mgIron: 3mg

Notes

These stuffed pumpkins are perfect for gatherings and make an impressive dish showcasing autumn flavors.

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