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
Scale
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.
