If you’re looking for a show-stopping dish that brings both comfort and a dash of elegance to the table, this Ground Turkey & Brown Butter Sage Stuffed Pumpkins Recipe is an absolute must-try. Imagine tender, slightly sweet miniature pumpkins filled with a savory mixture of ground turkey, wild rice, and fragrant herbs, all topped with nutty browned butter sage and crunchy toasted pecans. It’s a delightful blend of textures and flavors that feels cozy yet special enough for festive gatherings or a heartwarming weeknight dinner. Plus, this recipe showcases the season’s best pumpkin flavor in a creative and mouthwatering way that everyone will love.
Ingredients You’ll Need
Gathering your ingredients for this recipe is a breeze, and each one plays a vital role in building layers of flavor, texture, and color. From the sweetness of the pumpkins to the rich nuttiness of browned butter sage, every element is thoughtfully chosen to create a balanced and memorable dish.
- 4 small sugar pumpkins (about 2 lbs each): These serve as the perfect edible vessel and add a naturally sweet, tender base for the stuffing.
- 1 lb ground turkey: A lean protein that absorbs the spices and keeps the filling moist.
- 2 tablespoons olive oil: Helps sauté the aromatics and adds subtle fruitiness.
- 1 cup chopped onion: Brings sweetness and depth when softened.
- 2 cloves garlic, minced: Adds that irresistible garlic aroma and bite.
- 1 teaspoon salt: Essential for seasoning and amplifying flavors.
- 1/2 teaspoon black pepper: Provides gentle heat and earthiness.
- 1/4 teaspoon ground nutmeg: A warm, slightly sweet spice that enhances the pumpkin.
- 1 cup cooked wild rice: Adds a nutty texture and makes the filling heartier.
- 1/2 cup grated parmesan cheese: Brings a salty, creamy richness.
- 1/2 cup heavy cream: Adds moisture and smoothness to bind the stuffing.
- 1/4 cup fresh sage leaves: Gives an earthy, aromatic punch, especially when browned in butter.
- 4 tablespoons unsalted butter: Used to create the luscious brown butter that elevates the sage flavor.
- 1/2 cup coarsely chopped toasted pecans: For a crunchy contrast and slightly sweet, nutty finish.
How to Make Ground Turkey & Brown Butter Sage Stuffed Pumpkins Recipe
Step 1: Prepare the Pumpkins
Start by preheating your oven to 350°F (175°C). Carefully slice off the tops of your sugar pumpkins and scoop out all the seeds and stringy bits to create a hollow shell. Give the insides a gentle sprinkle of salt and pepper to season the pumpkin flesh and enhance its natural sweetness.
Step 2: Sauté the Aromatics
Heat up your olive oil in a large skillet over medium heat, then add the chopped onion and minced garlic. Cook them slowly until they’re soft, fragrant, and slightly golden — about 5 minutes. This step builds a beautiful foundation of flavor for your filling.
Step 3: Cook the Ground Turkey
Next, toss the ground turkey into the skillet with your aromatics. Brown the turkey well, breaking it apart with a spoon as it cooks, until it’s fully cooked through. Season this mixture with salt, black pepper, and just a touch of ground nutmeg to bring in that subtle, warm spice note that pairs perfectly with pumpkin.
Step 4: Combine Filling Ingredients
Once your turkey is cooked, take the skillet off the heat. Stir in the cooked wild rice, parmesan cheese, and heavy cream. Mix everything together until the filling is creamy and cohesive. Taste it and adjust seasoning as needed, ensuring every bite is balanced and flavorful.
Step 5: Make Brown Butter Sage
In a small pan, melt the unsalted butter over medium heat. Keep an eye on it until it starts to develop a lovely golden brown color and nutty aroma — this is classic brown butter. Add the fresh sage leaves to the browned butter and let them fry for about two minutes until crisp. Remove the sage onto paper towels to drain; these will add an amazing texture and flavor topping.
Step 6: Stuff the Pumpkins
Carefully divide the turkey and rice filling into each pumpkin cavity, pressing it in snugly. Then, top the filling in each pumpkin with the crunchy browned butter sage and toasted pecans — they add a wonderful contrast and elevate the whole dish.
Step 7: Bake the Stuffed Pumpkins
Replace the pumpkin tops and place them in a baking dish. Add about 1/4 inch of water at the bottom of the pan (this little trick prevents scorching and helps the pumpkins cook evenly). Bake for 45-60 minutes until the pumpkin flesh becomes tender and easily pierced with a fork.
Step 8: Cool and Serve
Once baked, let your pumpkins rest for a few minutes before cutting into halves or quarters, or simply serve them whole for a dramatic presentation. This cooling time also helps the flavors settle and marry beautifully.
How to Serve Ground Turkey & Brown Butter Sage Stuffed Pumpkins Recipe
Garnishes
Fresh herbs like parsley, additional crispy sage leaves, or a sprinkle of extra toasted pecans will brighten the presentation and add a pop of freshness or crunch. A drizzle of good-quality olive oil or a dash of parmesan right before serving can also bring the flavors to life.
Side Dishes
This dish pairs wonderfully with light, leafy green salads dressed with a sharp vinaigrette to cut through the richness. Roasted autumn vegetables or a simple garlic mashed potato would also complement the rustic pumpkin and turkey flavors perfectly.
Creative Ways to Present
For holiday meals or special occasions, consider serving these stuffed pumpkins right at the table for some major wow factor. You can also scoop the filling into bowls for a cozy, deconstructed version that’s just as delicious and a bit easier to serve to a crowd.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed pumpkin is a great next-day meal. Store any leftovers in an airtight container in the fridge for up to 3 days. Keep the pumpkin separate from the filling if you want to maintain the texture best, although together is fine if you plan to reheat it soon.
Freezing
You can freeze the filling ahead of time, but whole stuffed pumpkins do best fresh. Freeze the cooked filling in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating and stuffing fresh pumpkin shells.
Reheating
Reheat stuffed pumpkins gently in a 350°F oven until warmed through, about 20-30 minutes, to preserve their shape and avoid drying out. If reheating just the filling, a microwave or stovetop reheat with a splash of cream or broth works well.
FAQs
Can I use a different type of pumpkin for this recipe?
Absolutely! While small sugar pumpkins are ideal due to their sweet flesh and size, you can use other mini pumpkins or even small acorn squash. Just ensure the cavity is large enough to hold the filling.
Is ground turkey a good substitute for ground beef in this dish?
Yes! Ground turkey provides a lighter, leaner option that absorbs the spices beautifully and balances well with the richness of the brown butter and cheese.
Can I make this recipe vegetarian?
You can swap the ground turkey for cooked lentils, mushrooms, or a plant-based meat substitute to keep the hearty texture and flavor while making it vegetarian-friendly.
How do I know when the stuffed pumpkins are done baking?
The pumpkins are ready when their flesh is tender and can be pierced easily with a fork. The skin will still hold its shape but be soft enough to scoop the filling with ease.
What’s the best way to toast pecans?
Toast pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently until they start to smell nutty and turn golden brown. Watch closely to avoid burning, as pecans toast quickly.
Final Thoughts
This Ground Turkey & Brown Butter Sage Stuffed Pumpkins Recipe is one of those dishes that feels like a warm hug from the inside out. It’s comforting without being heavy, impressive without being complicated, and full of inviting autumnal flavors that will make you reach for seconds. I can’t wait for you to try it and make it your own — it’s the kind of recipe that’s perfect for sharing with loved ones and making lasting memories. Happy cooking!
Print
Ground Turkey & Brown Butter Sage Stuffed Pumpkins Recipe
- Prep Time: 0h 30m
- Cook Time: 1h 0m
- Total Time: 1h 30m
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A comforting and elegant recipe featuring small sugar pumpkins stuffed with a savory mixture of ground turkey, wild rice, and parmesan cheese, topped with nutty browned butter sage and toasted pecans. This dish combines warm fall flavors and hearty textures, perfect for a festive dinner or special occasion.
Ingredients
For the Pumpkins
- 4 small sugar pumpkins (about 2 lbs each)
- Salt and black pepper, to taste
For the Filling
- 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
For the Brown Butter Sage Topping
- 4 tablespoons unsalted butter
- 1/4 cup fresh sage leaves
- 1/2 cup coarsely chopped toasted pecans
Instructions
- Prepare the Pumpkins: Preheat the oven to 350°F (175°C). Cut the tops off the sugar pumpkins and scoop out the seeds and stringy membranes. Lightly season the insides with salt and pepper to enhance their natural sweetness.
- Sauté Onions and Garlic: In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent, about 5 minutes.
- Cook Ground Turkey: Add the ground turkey to the skillet. Cook thoroughly, breaking it apart with a spoon, until browned and no longer pink. Season with 1 teaspoon salt, 1/2 teaspoon pepper, and 1/4 teaspoon ground nutmeg to infuse warm spices.
- Combine Filling Ingredients: Remove the skillet from heat and stir in the cooked wild rice, grated parmesan cheese, and heavy cream. Mix well until all ingredients are fully incorporated. Taste and adjust seasoning if necessary.
- Prepare Brown Butter Sage: In a separate small pan, melt the unsalted butter over medium heat until it begins to turn golden brown and release a nutty aroma. Add the fresh sage leaves and fry them for about 2 minutes until crisp. Remove the sage leaves and place them on a paper towel to drain excess butter.
- Stuff the Pumpkins: Divide the turkey and rice filling evenly among the prepared pumpkins, stuffing them generously. Top each pumpkin with crumbled browned butter sage and coarsely chopped toasted pecans for added crunch and flavor.
- Assemble for Baking: Replace the pumpkin tops. Place the stuffed pumpkins upright in a baking dish. Pour about 1/4 inch of water into the bottom of the dish to prevent scorching and help steam the pumpkins during baking.
- Bake the Pumpkins: Bake in the preheated oven for 45 to 60 minutes, or until the pumpkin flesh is tender when pierced with a fork, and the filling is heated through.
- Serve: Allow the pumpkins to cool slightly before serving. Serve whole or cut into halves or quarters for a beautiful presentation and comforting meal.
Notes
- You can substitute wild rice with brown rice or quinoa if preferred.
- For a nuttier flavor, try using browned butter pecans instead of just toasted pecans.
- Leftover stuffing makes a great side dish or salad topping.
- To save time, cook the wild rice ahead of time or use pre-cooked rice.
- This recipe can be adapted to vegetarian by substituting ground turkey with cooked lentils or a plant-based meat alternative.
