Ground Turkey & Brown Butter Sage Stuffed Pumpkins

Ground Turkey and Brown Butter Stuffed Pumpkins on white platter garnished with sage and eucalyptus

Ground Turkey & Brown Butter Sage Stuffed Pumpkins

Pumpkin bowls filled with the mix of the Gruyère cheese, stuffing and ground turkey, is like a savory bread pudding.

Course Main Course

Cuisine American

Keyword brown butter, ground turkey, gruyere, pumpkin, sage, stuffing, Thanksgiving, turkey

Prep Time 20

Cook Time 20

Servings

Calories 1189kcal

Ingredients

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
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

US Customary - Metric

Instructions

Preheat oven to 400ºF (200ºC). Turn each pumpkin on its side, and use a sharp knife to slice the top, including the stem, off the pumpkin, about 1-inch down. Use a spoon to remove the seeds and discard or reserve for another use.
Rub the inside of the pumpkins with 2 tablespoons of the olive oil. Season with salt and pepper then arrange the pumpkins and cut off tops on a baking sheet. Roast until the meat is soft, about 35 minutes. Set aside.
Heat a large sauté pan over medium-low heat, add the remaining oil and heat through. Add the carrots, onion and celery and sauté until tender, about 5 minutes.
Add the ground turkey to the pan and sauté, stirring occasionally and using a wooden spoon to break up any large pieces, until the meat is browned, about 5 minutes. Season with salt and pepper then remove the turkey mixture to a large mixing bowl and toss with the bread.
Lower the oven to 350ºF (180ºC).
Return the pan to medium-low heat, add the butter and allow to melt. Add the sage to the pan and cook until the butter is nutty and fragrant, about 4 minutes.
Add the sage butter to the turkey mixture. Pour the chicken stock over top, tossing to combine until all the bread is moistened then add 1 cup of the Gruyère cheese and toss to combine.
Fill the roasted pumpkins with the stuffing mixture until packed and almost overflowing. Top each with the remaining Gruyère cheese. Bake until the cheese has melted and begins to bubble, about 15 minutes.
Remove and serve immediately with the pumpkin tops propped against the side.

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