Ground Turkey & Brown Butter Sage Stuffed Pumpkins Recipe | Cozy & Savory
I had so much fun making these Ground Turkey & Brown Butter Sage Stuffed Pumpkins Recipe the other night, and I can’t wait to tell you how it turned out. The blend of nutty brown butter, aromatic sage, and savory turkey inside a tender pumpkin is just magical.
As I scooped the warm filling along with roasted pumpkin flesh, every bite felt cozy and elegant. It’s one of those recipes that looks fancy but is totally doable in your kitchen — kind of like how I felt when trying out the Cilantro Lime Chicken Recipe for the first time, simple yet packed with flavor. Let me walk you through exactly how I did it.
Ingredients
Here’s what I used (and why I picked each item).
Note: Serves 4 (makes 4 stuffed pumpkins).
- 4 small “sugar” or pie pumpkins, about 2 lb each — I prefer sugar pumpkins because they’re sweeter and have softer flesh than carving pumpkins
- 5 Tbsp extra-virgin olive oil, divided — some for roasting the pumpkins, some for the stuffing sauté
- Kosher salt, to taste — essential for seasoning
- Freshly ground black pepper, to taste — adds brightness
- 1 cup diced carrots — part of the aromatic base (mirepoix)
- 1 cup diced yellow onion — same aromatic function
- ½ cup diced celery — adds texture and flavor
- 1 lb ground turkey — my lean protein base; uses both light and dark meat
- 3 Tbsp unsalted butter — for creating brown butter with sage
- 2 Tbsp chopped fresh sage leaves — fried in butter to release flavor
- 3½ cups ½-inch cubes of stale French baguette — stale bread absorbs the juices without becoming mushy
- 1½ cups chicken stock — helps moisten the stuffing and keep it tender
- 1½ cups shredded Gruyère cheese, divided — melts beautifully and adds nutty depth
Pro tips / short explanations:
- Don’t use frozen or watery veggies — fresh diced onion, carrot, and celery give better texture and flavor.
- Let the bread cubes be a day or two old (or toast them lightly) so they absorb moisture well without collapsing.
- Always grate your own Gruyère — pre-shredded cheeses may include anti-caking agents and melt less smoothly.
- Use fresh sage if you can — it crisps up nicely in the butter and gives a fragrant punch.
Variations
Want to tweak it? Here are some alternative options and add-ins:
- Dairy-free / lighter version: Use a plant-based butter or olive oil in place of butter, and swap out Gruyère for a dairy-free melting cheese or omit it entirely (increase herbs).
- Flavor-boosting add-ins: Stir in cooked wild rice, chopped mushrooms, or sautéed spinach to sneak in extra veggies.
Protein swaps: Replace ground turkey with ground chicken, pork, or even a crumbled plant-based “meat” alternative. - Different squash base: If you can’t find sugar pumpkins, use acorn squash or small pie-type pumpkins instead.
- Cheese alternatives: Use Emmental, Fontina, or sharp white cheddar in place of Gruyère for a slightly different flavor.
And try bold, zesty dishes like this Spicy Honey Lime Chicken Recipe for another twist on flavorful protein.
Cooking Time
Here’s how long it takes:
- Prep Time: 20 minutes
- Cooking Time: 20 minutes (plus time roasting pumpkins)
- Total Time: about 40 minutes (plus roasting)
(Note: In the source, roasting the pumpkins itself can take ~35 minutes before filling.)
Equipment You Need
- Baking sheet — to roast pumpkins
- Sharp knife — for cutting pumpkin tops
- Spoon (or scoop) — to remove seeds and guts
- Large sauté pan — to cook vegetables, turkey, and sage butter
- Mixing bowl — to combine stuffing ingredients
- Grater — to shred the Gruyère
- Aluminum foil or lid — optional, to cover pumpkins if needed
How to Make Ground Turkey & Brown Butter Sage Stuffed Pumpkins Recipe
Preheat and hollow pumpkins
I start by preheating my oven to 400 °F (200 °C). I cut off the tops (about 1 inch down including stem) and scoop out all the seeds and membranes until the pumpkin is clean.
Roast the pumpkin shells
Then I rub the inside of each pumpkin with 2 Tbsp olive oil, season with salt and pepper, and place them (top off) on a baking sheet. I roast until the flesh becomes tender, which takes about 35 minutes.
Sauté the aromatics
While the pumpkins roast, I heat the remaining olive oil in a large skillet. I sauté the diced carrot, onion, and celery until they soften, about 5 minutes.
Brown the turkey
Then I add the ground turkey to that pan, stirring often and breaking it into small pieces. Once browned and cooked (~5 minutes), I season with salt and pepper and transfer it to a mixing bowl with the bread cubes.
Make brown butter sage
I reduce the oven temp to 350 °F (180 °C). In the same pan (wiped clean), I melt the butter over medium-low heat and add the chopped sage, cooking until the butter turns nutty and fragrant (≈4 minutes).
Combine stuffing
I pour the sage butter over the turkey–bread mixture, then add chicken stock and toss until the cubes are moistened. I stir in 1 cup of shredded Gruyère and toss to combine.
Stuff and bake
I fill each roasted pumpkin nearly to the brim with the stuffing mixture, top with the remaining Gruyère, and bake for around 15 minutes until the cheese is melted and bubbling.
Serve
Once out of the oven, I serve immediately—propping the pumpkin top next to it.
Additional Tips for Making this Recipe Better
From my personal experience, here are a few tweaks I like:
- Let the filling rest 5–10 minutes before stuffing — this helps the bread absorb moisture without turning mushy.
- Use day-old bread (or dry it in the oven) — fresher bread often makes the stuffing gummy.
- Crisp up some extra sage leaves in butter and sprinkle them on top just before serving — it adds elegant texture and aroma.
- Don’t overcrowd your sauté pan — cook veggies and turkey in one layer so everything browns nicely.
- If pumpkin flesh seems too thick, gently trim a bit from the inside walls so it’s easier to scoop at the end.
How to Serve Ground Turkey & Brown Butter Sage Stuffed Pumpkins Recipe
Serve each pumpkin whole or halved, with the top propped beside it for a rustic presentation. I like to spoon in both the stuffing and pumpkin flesh in every bite.
Garnishing with crisp sage leaves, a light drizzle of olive oil, or extra shaved Gruyère gives it a polished look. On the side, I’ll pair it with a simple arugula salad dressed in lemon vinaigrette or some roasted seasonal vegetables to balance richness.
Nutritional Information
Here’s an estimate per serving (one stuffed pumpkin) based on the source data:
- Calories: ~1,189 kcal
- Protein: ~64 g
- Carbohydrates: ~130 g
- Fat: ~54 g
Make Ahead and Storage
Storage (Refrigerate)
After the pumpkins cool completely, wrap them tightly or place in an airtight container. They’ll stay good in the fridge for up to 3 days.
Freezing
You can freeze the unbaked stuffed pumpkins (wrapped well in foil). Store up to 2 months. Thaw overnight in the fridge before baking.
Reheating
To reheat, I prefer placing it in a 350 °F oven for 15–20 minutes to crisp the top and remelt the cheese. Avoid microwaving whole pumpkins — it tends to make the filling soggy and the pumpkin mushy.
Why You’ll Love This Recipe
Here’s what makes this dish a winner:
- It’s a showstopper — each pumpkin is edible and gorgeous as a centerpiece.
- All-in-one meal — you’re combining protein, grains, vegetables, and cheese in one vessel.
- Rich, layered flavor — nutty brown butter and sage offset sweet pumpkin beautifully.
- Versatile — you can swap proteins, cheeses, or squash to suit your preferences.
- Great for entertaining — individual servings make it elegant and easy to serve.
Ground Turkey & Brown Butter Sage Stuffed Pumpkins Recipe
Ingredients
Method
- I start by preheating my oven to 400 °F (200 °C). I cut off the tops (about 1 inch down including stem) and scoop out all the seeds and membranes until the pumpkin is clean.
- Then I rub the inside of each pumpkin with 2 Tbsp olive oil, season with salt and pepper, and place them (top off) on a baking sheet. I roast until the flesh becomes tender, which takes about 35 minutes.
- While the pumpkins roast, I heat the remaining olive oil in a large skillet. I sauté the diced carrot, onion, and celery until they soften, about 5 minutes.
- Then I add the ground turkey to that pan, stirring often and breaking it into small pieces. Once browned and cooked (~5 minutes), I season with salt and pepper and transfer it to a mixing bowl with the bread cubes.
- I reduce the oven temp to 350 °F (180 °C). In the same pan (wiped clean), I melt the butter over medium-low heat and add the chopped sage, cooking until the butter turns nutty and fragrant (≈4 minutes).
- I pour the sage butter over the turkey–bread mixture, then add chicken stock and toss until the cubes are moistened. I stir in 1 cup of shredded Gruyère and toss to combine.
- I fill each roasted pumpkin nearly to the brim with the stuffing mixture, top with the remaining Gruyère, and bake for around 15 minutes until the
- Once out of the oven, I serve immediately—propping the pumpkin top next to it.
Notes
- Let the filling rest 5–10 minutes before stuffing — this helps the bread absorb moisture without turning mushy.
- Use day-old bread (or dry it in the oven) — fresher bread often makes the stuffing gummy.
- Crisp up some extra sage leaves in butter and sprinkle them on top just before serving — it adds elegant texture and aroma.
- Don’t overcrowd your sauté pan — cook veggies and turkey in one layer so everything browns nicely.
- If pumpkin flesh seems too thick, gently trim a bit from the inside walls so it’s easier to scoop at the end.
