Turkey Sage Stuffed Pumpkins: Cozy Fall Flavor Awaits

Ingrédients

• 4 small sugar pumpkins (or acorn squash for individual servings)
• 2 tablespoons olive oil (or vegetable oil)
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper (preferably freshly ground)
• 1 pound ground turkey (substitute with mushrooms or lentils for vegetarian option)
• 1 medium onion (or shallots for milder flavor)
• 2 cloves garlic (fresh or powdered)
• 1 stalk celery (diced)
• 1 medium carrot (diced)
• 1/2 cup dried cranberries (or raisins)
• 2 tablespoons fresh sage (or use dried if necessary)
• 1 tablespoon fresh parsley (optional)
• 1 teaspoon dried thyme (or fresh)
• 1 teaspoon dried rosemary (or fresh)
• 1/4 teaspoon ground nutmeg (or substitute with cinnamon)
• 1 cup chicken broth (or vegetable broth)
• 1 cup cooked wild rice (or use brown rice or quinoa)
• 1/2 cup grated Parmesan cheese (optional, can substitute with nutritional yeast for vegan)

Préparation

1. 1

   --- Step-by-Step Instructions ---

2. 2

   Preheat your oven to 375°F (190°C).

3. 3

   Wash small sugar pumpkins and slice off the tops to create lids. Scoop out seeds and fibrous insides.

4. 4

   Drizzle the insides of the pumpkins with olive oil, and sprinkle with salt and black pepper.

5. 5

   Place pumpkins upside down on a baking sheet and bake for 30 to 40 minutes until tender but firm.

6. 6

   In a large skillet, sauté ground turkey until browned, about 5 to 7 minutes, draining excess grease.

7. 7

   Add chopped onions, minced garlic, diced celery, and carrots. Cook for 5 to 7 minutes until vegetables soften.

8. 8

   Stir in dried cranberries, fresh sage, thyme, rosemary, and ground nutmeg. Sauté for 2 to 3 minutes.

9. 9

   Pour in chicken broth, add cooked wild rice and grated Parmesan, and simmer for 5 minutes until heated through.

10. 10

    Remove pre-baked pumpkins from the oven and fill each with turkey filling, packing lightly.

11. 11

    Place pumpkin tops back on and return to the oven. Bake for 20 to 25 minutes until fully tender.

12. 12

    Optionally remove lids during the last 5 to 10 minutes for extra browning of the filling.

13. 13

    Allow stuffed pumpkins to cool for a few minutes before serving.