Print

Turkey Sage Stuffed Pumpkins Recipe

Turkey Sage Stuffed Pumpkins Recipe
Print Recipe

★★★★★

5.1 from 22 reviews

This Turkey Sage Stuffed Pumpkins recipe offers a warm, comforting, and flavorful fall dish perfect for festive occasions. Small sugar pumpkins are hollowed out and pre-baked, then filled with a savory stuffing of ground turkey, fresh sage, herbs, dried cranberries, vegetables, wild rice, and Parmesan cheese. Baked again to meld flavors, this dish serves as a beautiful centerpiece and hearty meal, combining earthy, sweet, and aromatic notes in every bite.

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 even cooking of the pumpkins.
  2. Prepare the Pumpkins: Wash each sugar pumpkin thoroughly and dry. Cut off the tops to create lids, and set them aside for later use.
  3. Scoop Out the Seeds: Use a spoon to remove all seeds and stringy pulp from inside the pumpkins, ensuring the interior is clean to avoid bitterness. Optionally, save the seeds for roasting.
  4. Season the Pumpkins: Drizzle 2 tablespoons olive oil inside each pumpkin and its lid, then sprinkle with salt and black pepper. Rub to coat the interior surfaces well to build flavor during baking.
  5. Pre-bake the Pumpkins: Place the pumpkins without lids on a parchment-lined baking sheet. Bake for 30-40 minutes until the flesh softens slightly yet holds shape, prepping them for stuffing.
  6. Brown the Turkey: While pumpkins bake, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add ground turkey, breaking it apart with a spoon, and cook until browned and fully cooked. Drain excess grease.
  7. Sauté the Vegetables: Add onion, garlic, celery, and carrots to the turkey. Cook, stirring occasionally, until vegetables soften (5-7 minutes), and onions turn translucent.
  8. Add the Seasonings: Stir in dried cranberries, fresh sage and parsley, dried thyme and rosemary, nutmeg, salt, and pepper. Cook for another 1-2 minutes to release herb aromas.
  9. Simmer with Broth: Pour in chicken broth, bring to a simmer, then reduce heat and cook 5-10 minutes to blend flavors and allow broth absorption.
  10. Combine Rice and Cheese: Stir in cooked wild rice and Parmesan cheese if using. Mix thoroughly, then taste and adjust seasonings as desired.
  11. Stuff the Pumpkins: Remove pre-baked pumpkins from oven and carefully fill each with the turkey-sage mixture. Pack gently but do not overfill.
  12. Bake Stuffed Pumpkins: Place lids on pumpkins, return to oven, and bake for 20-25 minutes until pumpkins are tender and stuffing is heated through, reaching an internal temperature of 165°F (74°C).
  13. Optional Browning: For a crispier top, remove lids during the last 5-10 minutes of baking to brown the stuffing surface.
  14. Cool Slightly and Serve: Let pumpkins rest for a few minutes after baking to cool and firm up before serving.

Notes

  • Sugar pumpkins are preferred for their sweeter, tender flesh, but small pumpkins or butternut squash can be used with adjusted baking times.
  • Ground chicken, pork, or Italian sausage can replace turkey for different flavor profiles.
  • For a vegetarian option, substitute turkey with cooked lentils, quinoa, or mixed vegetables.
  • Adding 1/2 cup bread crumbs to the stuffing yields a more traditional texture.
  • Try different cheeses like Gruyere, mozzarella, or cheddar for variation.
  • Add 1/4 cup chopped pecans or walnuts to the stuffing for crunch.
  • Adjust spices to taste, including red pepper flakes for a bit of heat.
  • Make ahead tip: Prepare stuffing up to a day early and refrigerate, bringing to room temperature before stuffing pumpkins.

Nutrition

Keywords: stuffed pumpkins, turkey stuffing, sage recipe, fall recipes, holiday main dish, pumpkin recipes, savory pumpkin stuffing

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