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Ground Turkey & Brown Butter Sage Stuffed Pumpkins

Ground Turkey & Brown Butter Sage Stuffed Pumpkins

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Ground Turkey & Brown Butter Sage Stuffed Pumpkins are a stunning fall centerpiece and cozy dinner all in one. Tender roasted sugar pumpkins are filled with a savory mixture of ground turkey, brown butter, sage, vegetables, bread cubes, and melted Gruyère cheese. Each bite captures the warmth and aroma of autumn — earthy, buttery, and deeply comforting.

  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings

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-inch cubes of stale French baguette
  • 1½ cups chicken stock
  • 1½ cups shredded Gruyère cheese, divided

Instructions

  1. Preheat oven to 400ºF (200ºC). Slice the tops (about 1-inch down) off each pumpkin and scoop out the seeds. Rub the insides with 2 tablespoons olive oil, season with salt and pepper, and place pumpkins and tops on a baking sheet. Roast until tender, about 35 minutes. Set aside.
  2. Heat a large sauté pan over medium-low heat. Add remaining olive oil, then sauté carrots, onion, and celery until softened, about 5 minutes.
  3. Add ground turkey, season with salt and pepper, and cook until browned, about 5 minutes. Transfer to a large mixing bowl and add the cubed bread.
  4. Lower oven temperature to 350ºF (180ºC).
  5. Return pan to medium-low heat, melt the butter, and add chopped sage. Cook until the butter becomes nutty and fragrant, about 4 minutes.
  6. Pour sage brown butter over the turkey mixture. Add chicken stock, tossing until bread is moistened. Stir in 1 cup Gruyère cheese.
  7. Fill roasted pumpkins with the stuffing mixture, packing it in and mounding slightly. Top with remaining Gruyère cheese.
  8. Bake for 15 minutes, until cheese is melted and bubbling. Serve immediately with pumpkin tops on the side.

Notes

  • Let the filling sit for 5–10 minutes before stuffing to help the bread absorb the butter and stock evenly.
  • Use day-old or lightly toasted bread for best texture — it holds up well to the moisture.
  • Substitute chicken sausage or ground pork for the turkey if desired.
  • These mini stuffed pumpkins make a beautiful Thanksgiving side or individual entrée.
  • Author: lily
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes (plus 35 min for pumpkin roasting)
  • Category: Dinner
  • Method: Baked
  • Cuisine: American

Find it online: https://us.lillyrecipes.com/ground-turkey-brown-butter-sage-stuffed-pumpkins/