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Ground Turkey & Brown Butter Sage Stuffed Pumpkins Recipe
Ash Tyrrell

Ground Turkey & Brown Butter Sage Stuffed Pumpkins Recipe

I had so much fun making these Ground Turkey & Brown Butter Sage Stuffed Pumpkins 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.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. 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
  8. 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.