Ground Turkey & Brown Butter Sage Stuffed Pumpkins

Ground Turkey & Brown Butter Sage Stuffed Pumpkins

Ground Turkey & Brown Butter Sage Stuffed Pumpkins is a delightful blend of flavors and textures that truly captures the essence of autumn. These charming mini pumpkins not only serve as an eye-catching presentation but also as a delicious vessel for a hearty stuffing made with ground turkey, vibrant vegetables, and rich, nutty brown butter. The cozy aroma of sautéed sage wafting through your kitchen is irresistible, making this dish a must-try for your next family meal or gathering. If you’re looking to impress without spending hours in the kitchen, this step-by-step recipe will guide you through the process effortlessly.

Why You’ll Love This Recipe

This recipe stands out for several reasons. First, it offers easy preparation, allowing even novice cooks to dive into the kitchen with confidence. The ingredients come together quickly, making it perfect for a family weeknight dinner or a cozy weekend meal. The minimal ingredients create a symphony of flavors, especially with the rich brown butter and fresh sage that elevate this dish to extraordinary levels. Plus, the pumpkins provide a fun, seasonal touch that will delight everyone at the table!

Ingredients

• 4 small sugar pumpkins (about 2 pounds each): These petite pumpkins are sweet and tender, perfect for roasting and stuffing.
• 5 tablespoons extra-virgin olive oil (divided): A rich and fruity oil to enhance the flavors.
• Kosher salt (to taste): Essential for seasoning, bringing out the natural sweetness of the vegetables.
• Freshly ground black pepper (to taste): Adds a hint of warmth and spice to the dish.
• 1 cup diced carrots: These sweet, orange gems add crunch and color.
• 1 cup diced yellow onion: Sweet and aromatic, they form the base of the filling.
• ½ cup diced celery: Provides a refreshing crunch and balances the richness of the stuffing.
• 1 pound ground turkey: Lean and protein-rich, grounding the flavor profile.
• 3 tablespoons unsalted butter: The star of the brown butter sage, adding a creamy richness.
• 2 tablespoons chopped fresh sage: Earthy and aromatic, this herb complements the flavors beautifully.
• 3½ cups ½” cubes of stale French baguette: Offers texture and heartiness to the stuffing.
• 1½ cups chicken stock: Helps to bind the stuffing, keeping it moist.
• 1½ cups shredded Gruyère cheese (divided): Provides a rich, melty finish that elevates the entire dish.

For Ground Turkey & Brown Butter Sage Stuffed Pumpkins

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4

Step-by-Step Directions

1. Preheat your oven to 400ºF (200ºC). Prepare the pumpkins by carefully slicing off the top and scooping out the seeds. Rub the insides with 2 tablespoons of olive oil and season with salt and pepper. Place them cut side up on a baking sheet and roast until the flesh is soft, which should take about 35 minutes.

2. In a sauté pan, heat the remaining olive oil over medium-low heat. Add the diced carrots, onion, and celery, sautéing for about 5 minutes until they are tender and aromatic.

3. Add the ground turkey to the sauté pan, season with salt and pepper, and cook until it’s browned throughout. Once cooked, transfer the mixture to a mixing bowl and combine it with the stale bread cubes.

4. For the brown butter sage mixture, lower the oven temperature to 350ºF (180ºC) and melt the butter in the same sauté pan. Add the chopped sage and cook for approximately 4 minutes, allowing the butter to turn a beautiful golden brown and infuse with sage flavor.

5. Pour the sage butter over the turkey mixture, then add the chicken stock. Fold in 1 cup of Gruyère cheese until well combined, creating a rich and flavorful filling.

6. Stuff each pumpkin generously with the turkey mixture, making sure to pack it in well. Top each stuffed pumpkin with the remaining Gruyère cheese for that perfect gooey finish.

7. Bake the pumpkins in the preheated oven for about 15 minutes until the cheese is bubbling and golden brown.

8. Serve immediately, and enjoy the warmth and hearty flavors in each bite!

Tips & Tricks

• Stale Bread: If you don’t have stale French baguette, you can dry out fresh bread in the oven at a low temperature for a few minutes.

• Sage Substitutes: If sage isn’t available, you can experiment with thyme or rosemary for a different flavor profile.

• Add Veggies: Feel free to incorporate other vegetables like mushrooms or bell peppers to the stuffing for extra nutrition and flavor.

• Make Ahead: You can prepare the stuffing a day in advance and stuff the pumpkins just before baking them to save time.

• Cheese Options: Gruyère is a great choice for its melting qualities, but you can substitute with mozzarella or Monterey Jack cheese if preferred.

Serving Suggestions & Pairings

Serving Ground Turkey & Brown Butter Sage Stuffed Pumpkins is an opportunity to get creative! Present the pumpkins on a rustic wooden platter, garnished with fresh sage leaves or a sprinkle of chopped parsley for a vibrant pop of color.

Pair these stuffed pumpkins with a light arugula salad topped with a lemon vinaigrette for a refreshing contrast. A side of roasted seasonal vegetables or mashed potatoes can complement the rich flavors beautifully. For beverages, consider serving a crisp apple cider or a light, fruity sparkling water to cleanse the palate.

Nutritional Information

Approximate nutritional breakdown per serving (1 stuffed pumpkin):

• Calories: 450
• Protein: 30g
• Fat: 25g
• Carbohydrates: 40g
• Fiber: 5g

This dish is a comforting blend of flavors and textures, making it a satisfying meal choice as the seasons change.

Storing Tips & Variations For Ground Turkey & Brown Butter Sage Stuffed Pumpkins

When it comes to storing leftovers, ensure the stuffed pumpkins are cooled completely before transferring them to an airtight container. They can be refrigerated for up to 3 days.

Freezing: If you wish to prepare ahead, these pumpkins freeze well. Wrap each stuffed pumpkin tightly in plastic wrap and place them in a freezer-friendly container for up to 3 months.

Reheating: To reheat, place the frozen pumpkins in the oven while still wrapped in foil at 350ºF (180ºC) until warmed through.

Healthier Swaps: For a lighter version, consider using ground chicken or even quinoa as a stuffing base. You can also skip some of the cheese if you prefer a lower-calorie option.

Conclusion For Ground Turkey & Brown Butter Sage Stuffed Pumpkins

Ground Turkey & Brown Butter Sage Stuffed Pumpkins is not just a dish; it’s an experience that celebrates the flavors of fall. The moment you pull them from the oven and see the cheese bubbling, you’ll want to dig in immediately. The delightful combination of savory turkey, rich sage butter, and the gorgeous presentation is sure to impress your family and guests. So go ahead, gather your ingredients, and bring a taste of autumn to your table today!

FAQs

1. Can I use different types of pumpkins for stuffing?
   Yes! While sugar pumpkins work best due to their sweetness and tenderness, other varieties like butternut squash or acorn squash can be excellent alternatives.

2. Is this recipe gluten-free?
   To make this recipe gluten-free, substitute the bread cubes with a gluten-free bread option suitable for stuffing.

3. Can I make these stuffed pumpkins vegetarian?
   Absolutely! Swap the ground turkey for sautéed vegetables or cooked lentils to create a delicious vegetarian filling.

4. How long does it take to cook the pumpkins?
   The initial roasting time is about 35 minutes, followed by an additional 15 minutes once stuffed, making the total cooking time around 50 minutes.

5. What can I use instead of Gruyère cheese?
   You can use shredded mozzarella or a blend of your favorite cheeses, such as cheddar or fontina, for a different flavor profile.

Ground Turkey & Brown Butter Sage Stuffed Pumpkins

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• Author: noah-reed
• Total Time: 65 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A delightful blend of flavors and textures, these mini pumpkins are stuffed with ground turkey, vegetables, and rich brown butter sage, making them a perfect autumn dish.

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Ingredients

Scale 1x2x3x

• 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)

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Instructions

1. Preheat your oven to 400ºF (200ºC). Prepare the pumpkins by slicing off the top and scooping out the seeds. Rub the insides with 2 tablespoons of olive oil and season with salt and pepper. Place them cut side up on a baking sheet and roast until the flesh is soft, about 35 minutes.
2. In a sauté pan, heat the remaining olive oil over medium-low heat. Add the diced carrots, onion, and celery, and sauté for about 5 minutes until tender and aromatic.
3. Add the ground turkey to the sauté pan, season with salt and pepper, and cook until browned throughout. Transfer the mixture to a mixing bowl and combine it with the stale bread cubes.
4. Lower the oven temperature to 350ºF (180ºC) and melt the butter in the same sauté pan. Add the chopped sage and cook for approximately 4 minutes, allowing the butter to turn golden brown and infuse with sage flavor.
5. Pour the sage butter over the turkey mixture, then add the chicken stock. Fold in 1 cup of Gruyère cheese until well combined.
6. Stuff each pumpkin generously with the turkey mixture, topping each with the remaining Gruyère cheese.
7. Bake the pumpkins for about 15 minutes until the cheese is bubbling and golden brown.
8. Serve immediately and enjoy!

Notes

Stale bread can be dried in the oven if fresh bread is used. Sage can be replaced with thyme or rosemary. This dish can be prepared a day in advance and frozen for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 stuffed pumpkin
• Calories: 450
• Sugar: 8g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 80mg