Description
An incredible recipe that elevates classic fall flavors in a stunning presentation of mini pumpkins stuffed with ground turkey and brown butter sage.
Ingredients
Scale
- 2–4 small pumpkins
- 1 pound ground turkey
- 6 tablespoons brown butter
- 1/4 cup fresh sage, chopped
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/2 cup Parmesan cheese, grated
- 1/2 cup chicken broth
- Salt and pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Carefully slice the tops off the mini pumpkins and scoop out the seeds and pulp.
- In a skillet, melt the brown butter over medium heat until golden brown.
- Add the diced onion and sauté until translucent, then add garlic and sage, cooking until fragrant.
- In a bowl, combine the browned butter mixture, ground turkey, breadcrumbs, Parmesan, and chicken broth, seasoning with salt and pepper.
- Spoon the stuffing into each hollowed pumpkin, packing it tightly.
- Place the stuffed pumpkins in a baking dish, adding water at the bottom. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes.
- Remove from the oven and let cool for a few minutes before serving warm.
Notes
For a vegetarian version, substitute ground turkey with lentils and Parmesan with nutritional yeast. Avoid overcrowding the pumpkins for even cooking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pumpkin
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg
Keywords: stuffed pumpkins, ground turkey, fall recipes, brown butter, sage, Thanksgiving
