Ground Turkey Brown Butter Sage

This ground turkey and brown butter sage stuffed pumpkins recipe is a cozy meal perfect for fall evenings or special gatherings. It brings out the natural sweetness of pumpkin paired with savory turkey and nutty pecans, making every bite comforting and satisfying.

I first made this recipe when I wanted a festive meal with minimal fuss, and it quickly became a favorite anytime I want a warm and elegant dinner.

Ingredients

• Four small sugar pumpkins: about two pounds each These pumpkins are just the right size for stuffing and baking
• One pound ground turkey: a lean protein that absorbs spices well and stays moist when cooked
• Two tablespoons olive oil: for sautéing onions and garlic adding subtle richness
• One cup chopped onion: building a flavorful base when caramelized gently
• Two cloves garlic minced: brings essential aroma and flavor to the dish
• One teaspoon salt: to season and enhance all the ingredients
• Half teaspoon black pepper: adds mild heat and depth
• Quarter teaspoon ground nutmeg: complements pumpkin with its warm spice note
• One cup cooked wild rice: contributes texture and a nutty taste
• Half cup grated parmesan cheese: offers a savory tang that ties the filling together
• Half cup heavy cream: lends creaminess and richness to the mixture
• Quarter cup fresh sage leaves: essential for the brown butter topping and aromatic punch
• Four tablespoons unsalted butter: used to make brown butter which intensifies the flavor and crisps the sage leaves
• Half cup coarsely chopped toasted pecans: add crunch and a toasty nut flavor to finish

Instructions

Build The Pumpkin Bowls:

Preheat your oven to three hundred fifty degrees Fahrenheit. Slice the tops off each sugar pumpkin and scoop out all seeds and fibrous parts carefully. Season the insides of the pumpkins lightly with salt and pepper to boost flavor underneath the filling.

Sauté Aromatics:

Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic once the oil is shimmering. Cook gently until onions become translucent and soft about five minutes creating a fragrant base.

Cook The Turkey:

Add the ground turkey into the skillet breaking it apart with a wooden spoon. Cook through until no pink remains and the turkey is lightly browned. Season with salt pepper and nutmeg for a cozy seasoning balance.

Mix Filling Ingredients:

Remove the skillet from the heat. Stir in the cooked wild rice parmesan cheese and heavy cream until everything is combined evenly. Taste and adjust seasoning if you want a bit more salt or spice.

Make Brown Butter Sage:

In a small pan melt the unsalted butter over medium heat watching closely as it starts to foam and turns golden brown releasing a nutty aroma. Add fresh sage leaves and fry for two minutes until they are crisp and fragrant. Remove leaves with a slotted spoon and drain on a paper towel.

Stuff The Pumpkins:

Fill each pumpkin cavity with the turkey and rice mixture. Top with the browned sage leaves crumbled into pieces and sprinkle chopped toasted pecans over everything. Replace the pumpkin tops.

Bake And Serve:

Place the stuffed pumpkins upright in a baking dish. Pour a little water about a quarter inch deep in the bottom of the dish to prevent any burning. Bake for forty five to sixty minutes or until the pumpkin flesh is tender when poked with a fork. Let cool for ten minutes before serving. You can serve whole or cut into halves or quarters.

Making these pumpkins every fall reminds me of cozy family dinners gathered around the table sharing stories.

Storage Tips

Store leftovers in an airtight container in the fridge for up to four days. Reheat gently in the oven or microwave to keep the pumpkin tender without drying it out.

Ingredient Swaps

Ground turkey can be replaced with ground chicken or pork depending on your preference. For a vegetarian option try crumbled firm tofu or cooked lentils. Parmesan cheese can be swapped with Pecorino Romano or a flavorful aged cheese. Use coconut cream for a dairy-free twist.

Serving Ideas

Serve with a crisp green salad dressed in a bright vinaigrette to balance the richness of the stuffed pumpkin. A side of roasted root vegetables complements the warm flavors perfectly.

This recipe is a wonderful way to celebrate fall flavors with family and friends while enjoying a comforting and elegant dish.

Frequently Asked Recipe Questions

→ What type of pumpkin works best for stuffing?

Small sugar pumpkins, around 2 pounds each, are ideal due to their tender flesh and natural sweetness that complements savory fillings.

→ How do you prepare the pumpkin before stuffing?

Cut the tops off and scoop out seeds and stringy membranes. Lightly salt and pepper the insides for added flavor before stuffing.

→ What is the purpose of browning the butter with sage?

Browning the butter adds a nutty depth, while frying the sage leaves crisps them, providing an aromatic and textured topping that enhances the stuffing.

→ Can I substitute the wild rice with another grain?

Yes, grains like quinoa or brown rice can be used, though the texture and flavor may vary slightly.

→ How do you know when the stuffed pumpkins are done baking?

Bake until the pumpkin flesh is tender and easily pierced with a fork, usually about 45-60 minutes at 350°F.

→ What is a good way to serve the stuffed pumpkins?

They can be served whole for a rustic presentation or cut into halves or quarters for easier sharing.