Turkey & Sage Stuffed Pumpkins: Fall Recipe
Cozy Fall Comfort Dinner.
Savory ground turkey, aromatic brown butter, and fresh sage stuffed into tender pumpkins—a truly comforting and beautiful fall dish.
I remember the first time I roasted a small pumpkin, not knowing what to do with it, and then thinking, 'Well, why not stuff it?' It was a chilly afternoon, years ago, and I had some ground turkey and a bounty of fresh sage from my tiny herb garden. The idea of browning butter… oh, that nutty aroma just filled the kitchen, making everything feel so comforting. My kids still talk about how cute these little individual pumpkins are, and for me, it's those simple moments, the smells, the warmth, that make cooking so special. It’s an indulgence, yes, but also a moment of quiet creativity.
Why You'll Adore These Stuffed Pumpkins
- •Visually stunning and impressive—perfect for a holiday table or special fall dinner.
- •A comforting and hearty meal all-in-one, served right in its own adorable pumpkin bowl.
- •The warm, nutty flavor of brown butter combined with fragrant fresh sage is absolutely divine.
- •A wonderful, creative way to enjoy seasonal produce and embrace autumn flavors.
- •Surprisingly easy to make for such a sophisticated-looking dish—it feels special without the fuss.
- •Customizable! You can easily swap in other grains or vegetables to suit your taste.
Okay, seriously, these are amazing! I made them for a harvest dinner party, and everyone just raved. The pumpkin was so tender, and that brown butter sage turkey filling was just *chefs kiss*. It felt so gourmet but was surprisingly straightforward to make. This is going straight into my fall rotation, for sure!
Essential Ingredient Guide
- Small Pumpkins (Sugar or Pie Pumpkins): These are key! Look for ones that are firm and feel heavy for their size. Sugar pumpkins are naturally sweeter and have a beautiful texture when roasted. Avoid using large carving pumpkins, as they tend to be watery and bland, not to mention too big for a single serving. Ask your grocer if you're unsure!
- Ground Turkey: I opt for lean ground turkey (93/7 or 90/10) for a lighter but still flavorful filling. It's a fantastic canvas for the rich brown butter and sage. If you prefer a richer taste, an 85/15 blend would also work beautifully.
- Fresh Sage: Please, please use fresh! Its aromatic, earthy notes are essential here. Dried sage is just not the same; it loses that vibrant, slightly peppery kick that truly makes this dish sing. You can find it in the herb section of most grocery stores.
- Unsalted Butter: Good quality unsalted butter is crucial for achieving that golden-brown, nutty flavor. Don't rush the browning process; it's where all the magic happens! Just keep a close eye on it, and remove from heat once it reaches a rich amber color.
- Broth (Chicken or Vegetable): This adds moisture and helps create a savory, cohesive sauce for the turkey filling. It also prevents the filling from being too dry after baking. Use a low-sodium variety if you're watching your salt intake.
Complete Cooking Process
- Start by preheating your oven to a cozy 400°F (200°C).
- Wash each small pumpkin carefully, then slice off the top 1/4 — think of it as making a little lid.
- With a sturdy spoon or an ice cream scoop, meticulously scoop out all the seeds and those stringy bits from both the pumpkin halves and their lids.
- Rub a little olive oil all over the inside and outside of your pumpkin halves, then season them generously with salt and pepper.
- Place them cut-side up on a baking sheet and send them into the oven to roast for about 30-40 minutes, or until they’re beautifully tender. Set them aside when done.
- While your pumpkins are getting tender, start on the star of the show: the filling! In a large skillet, melt the unsalted butter over medium heat.
- Now, here's the fun part: let that butter gently cook, swirling it every so often, until it turns a lovely golden brown and releases a rich, nutty aroma. This is brown butter magic! Keep a close eye, it can go from perfect to burnt quickly.
- Add your finely diced yellow onion to the brown butter and cook until it's beautifully softened, which should take about 5-7 minutes.
- Next, stir in the minced garlic and your freshly chopped sage leaves. Cook for just another minute until they're wonderfully fragrant—again, don't let that garlic burn!
- Add the ground turkey to the skillet, breaking it up with your spoon. Cook until it’s perfectly browned and no longer pink, usually around 8-10 minutes. If there's any excess fat, go ahead and drain it off.
- Pour in the chicken or vegetable broth, add the dried thyme, a pinch of nutmeg (if you’re feeling fancy), and season with more salt and pepper to your liking.
- Bring this mixture to a gentle simmer and let it cook for about 5 minutes. This lets all those amazing flavors truly meld and reduces the liquid a bit. If you’re adding wild rice or quinoa, stir it in now.
- Once your pumpkin halves are roasted and ready, carefully spoon your delicious turkey filling into each one, mounding it up slightly. If you're using cheese, sprinkle some grated Gruyere or Parmesan over the top of each.
- Pop those stuffed beauties back into the oven for another 10-15 minutes, just until the filling is heated through and any cheese is melted and bubbly.
- Serve immediately, perhaps with the little pumpkin lids perched playfully on top. Now, go enjoy that cozy taste of fall!
Frequently Asked Questions About Stuffed Pumpkins
→Can I use a larger pumpkin?
You absolutely can! If you use a larger pumpkin, just be mindful that the roasting time will increase. You might also want to serve it more as a communal dish rather than individual portions. For larger pumpkins, consider cutting them into wedges after stuffing and baking.
→Can I make these stuffed pumpkins ahead of time?
Yes, to an extent! You can roast the pumpkins and prepare the turkey filling a day in advance. Store them separately in airtight containers in the refrigerator. When you're ready to eat, stuff the pumpkins, top with cheese (if using), and bake as directed until heated through and golden.
→What if I don't have fresh sage?
While fresh sage truly makes this dish sing, you can substitute dried sage. A good rule of thumb is to use about 1/3 the amount of dried herbs compared to fresh. So, for 1/4 cup fresh, use roughly 1 tablespoon of dried sage. The flavor will be more concentrated and slightly different, but still delicious.
→Can I make this recipe vegetarian?
Definitely! For a vegetarian version, swap the ground turkey for a mix of finely chopped mushrooms (like cremini or portobello), cooked lentils, or your favorite plant-based ground substitute. The brown butter sage base works beautifully with these options too.
→What kind of rice or grain works best for the filling?
I love the nutty texture of wild rice or quinoa here, but you could also use brown rice, farro, or even couscous. Just make sure it's cooked beforehand and add it to the turkey mixture in step 6. It adds a lovely heartiness and helps stretch the filling.
Turkey & Sage Stuffed Pumpkins: Fall Recipe
These adorable stuffed pumpkins are an absolute delight for autumn evenings. Imagine tender roasted pumpkins brimming with a savory ground turkey filling, infused with the nutty warmth of brown butter and fragrant sage. It's comfort food at its most elegant, perfect for a cozy family dinner or a festive gathering.
Timing
Prep Time
20 minutes
Cook Time
50-60 minutes
Total Time
1 hour 10-20 minutes
Recipe Details
Ingredients
For the Stuffed Pumpkins
- 014 small sugar or pie pumpkins (about 1.5-2 lbs each)
- 021 tablespoon olive oil
- 03Salt and freshly ground black pepper to taste
For the Brown Butter Sage Turkey Filling
- 014 tablespoons unsalted butter
- 021 large yellow onion, finely diced
- 034 cloves garlic, minced
- 041 lb lean ground turkey
- 051/4 cup fresh sage leaves, chopped
- 061/2 cup chicken or vegetable broth
- 071/2 teaspoon dried thyme
- 081/4 teaspoon nutmeg (optional, but lovely!)
- 09Salt and freshly ground black pepper to taste
- 101/2 cup cooked wild rice or quinoa (optional, for extra texture)
- 111/2 cup grated Gruyere or Parmesan cheese (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C). Prepare the pumpkins: carefully wash each pumpkin, then slice off the top 1/4 (like a lid). Scoop out all the seeds and stringy bits from both the pumpkin and the lid. A sturdy spoon or ice cream scoop works well here. Discard the seeds or save them for roasting later.
Rub the inside and outside of the pumpkin halves with olive oil, then season generously with salt and pepper. Place the pumpkin halves and lids cut-side up on a baking sheet. Roast for 30-40 minutes, or until the pumpkin flesh is tender when pierced with a fork. Remove from oven and set aside.
While the pumpkins are roasting, prepare the filling. In a large skillet, melt the butter over medium heat. Let it gently cook, swirling occasionally, until it turns golden brown and smells nutty (this is brown butter!). Watch it closely so it doesn't burn. Once browned, add the diced onion and cook until softened, about 5-7 minutes.
Add the minced garlic and chopped fresh sage to the skillet. Cook for another minute until fragrant, being careful not to burn the garlic.
Add the ground turkey to the skillet. Break it up with a spoon and cook until it's browned and no longer pink, about 8-10 minutes. Drain any excess fat if necessary.
Stir in the chicken or vegetable broth, dried thyme, nutmeg (if using), and season with salt and pepper. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld and the liquid to reduce slightly. If using, stir in the cooked wild rice or quinoa.
Carefully spoon the turkey filling into each roasted pumpkin half, mounding it slightly. If desired, sprinkle the top of each stuffed pumpkin with grated Gruyere or Parmesan cheese.
Return the stuffed pumpkins to the oven and bake for another 10-15 minutes, or until the filling is heated through and the cheese is melted and bubbly. Serve immediately with the roasted pumpkin lids on the side, or perched jauntily on top. Enjoy that cozy fall goodness!
Notes & Tips
- 1Feel free to add other finely diced vegetables to the filling, like carrots or celery, for extra nutrients and flavor.
- 2For a slightly different flavor profile, try adding a tablespoon of apple butter or a tiny bit of maple syrup to the filling for a hint of sweetness.
- 3If you prefer a crispy topping without cheese, mix some breadcrumbs with a little melted butter and sprinkle over the filling before the final bake.
Tools You'll Need
- •Choose sugar or pie pumpkins, not carving pumpkins, for the best flavor and texture.
- •Don't skip browning the butter! It adds an incredible depth and nutty flavor that's essential.
- •Make sure to fully scoop out all seeds and stringy bits from the pumpkins for a clean, tender interior.
- •Roast the pumpkins until they are truly tender—this ensures they're easy to eat and fully cooked.
- •Season generously at each step, especially the pumpkins themselves, as they can be a bit bland without it.
- •If you want crispier edges on the filling, leave the top of the pumpkins uncovered during the final bake.