Description
Ground Turkey & Brown Butter Sage Stuffed Pumpkins are a delightful and heartwarming dish perfect for cozy gatherings or autumn celebrations. These charming little pumpkins are filled with savory ground turkey, nutty brown butter, aromatic sage, and wholesome wild rice, creating a feast for the senses. Their unique presentation makes them not only a delicious meal but also a visually stunning centerpiece for your dinner table. Easy to make and bursting with flavor, this recipe showcases the essence of fall in every bite.
Ingredients
Scale
- 4 small sugar pumpkins
- 1 lb ground turkey
- 2 tablespoons olive oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 cup cooked wild rice
- 1/2 cup grated parmesan cheese
- 1/2 cup heavy cream
- Fresh sage leaves for garnish
- 1/4 cup coarsely chopped toasted pecans
Instructions
- Preheat oven to 350°F (175°C). Cut the tops off the pumpkins and scoop out seeds; season insides with salt and pepper.
- In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant, about 5 minutes.
- Add ground turkey, cooking until browned; season with salt, pepper, and nutmeg.
- Stir in wild rice, parmesan cheese, and heavy cream until well combined.
- Prepare brown butter sage by melting butter in a small pan over medium heat; add sage leaves and fry until crisp.
- Stuff each pumpkin with the turkey mixture, top with brown butter sage and pecans.
- Place pumpkins in a baking dish with tops replaced; add water to prevent burning.
- Bake for 45–60 minutes until pumpkin flesh is tender when pierced.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 6g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg