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Turkey Sage Stuffed Pumpkins

Turkey Sage Stuffed Pumpkins: Cozy Fall Flavor Awaits

Enjoy the comforting taste of Turkey Sage Stuffed Pumpkins, a delightful centerpiece for your autumn 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: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pumpkins
  • 4 small sugar pumpkins or acorn squash for individual servings
For the Filling
  • 2 tablespoons olive oil or vegetable oil
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper preferably freshly ground
  • 1 pound ground turkey substitute with mushrooms or lentils for vegetarian option
  • 1 medium onion or shallots for milder flavor
  • 2 cloves garlic fresh or powdered
  • 1 stalk celery diced
  • 1 medium carrot diced
  • 1/2 cup dried cranberries or raisins
  • 2 tablespoons fresh sage or use dried if necessary
  • 1 tablespoon fresh parsley optional
  • 1 teaspoon dried thyme or fresh
  • 1 teaspoon dried rosemary or fresh
  • 1/4 teaspoon ground nutmeg or substitute with cinnamon
  • 1 cup chicken broth or vegetable broth
  • 1 cup cooked wild rice or use brown rice or quinoa
  • 1/2 cup grated Parmesan cheese optional, can substitute with nutritional yeast for vegan

Equipment

  • Oven
  • Skillet
  • Baking sheet
  • Parchment Paper
  • spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Wash small sugar pumpkins and slice off the tops to create lids. Scoop out seeds and fibrous insides.
  3. Drizzle the insides of the pumpkins with olive oil, and sprinkle with salt and black pepper.
  4. Place pumpkins upside down on a baking sheet and bake for 30 to 40 minutes until tender but firm.
  5. In a large skillet, sauté ground turkey until browned, about 5 to 7 minutes, draining excess grease.
  6. Add chopped onions, minced garlic, diced celery, and carrots. Cook for 5 to 7 minutes until vegetables soften.
  7. Stir in dried cranberries, fresh sage, thyme, rosemary, and ground nutmeg. Sauté for 2 to 3 minutes.
  8. Pour in chicken broth, add cooked wild rice and grated Parmesan, and simmer for 5 minutes until heated through.
  9. Remove pre-baked pumpkins from the oven and fill each with turkey filling, packing lightly.
  10. Place pumpkin tops back on and return to the oven. Bake for 20 to 25 minutes until fully tender.
  11. Optionally remove lids during the last 5 to 10 minutes for extra browning of the filling.
  12. Allow stuffed pumpkins to cool for a few minutes before serving.

Nutrition

Serving: 1pumpkinCalories: 320kcalCarbohydrates: 30gProtein: 20gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 65mgSodium: 580mgPotassium: 800mgFiber: 5gSugar: 10gVitamin A: 120IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

Perfect for Thanksgiving or cozy family dinners, these stuffed pumpkins will impress every guest.

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