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.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Pour the sage butter over the turkey mixture, then add the chicken stock. Fold in 1 cup of Gruyère cheese until well combined.
- Stuff each pumpkin generously with the turkey mixture, topping each with the remaining Gruyère cheese.
- Bake the pumpkins for about 15 minutes until the cheese is bubbling and golden brown.
- 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