Ground Turkey and Brown Butter Sage stuffed mini pumpkins on a platter

Ground Turkey and Brown Butter Sage Stuffed Mini Pumpkins

BySavannah Brooks
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why make this recipe

Ground Turkey and Brown Butter Sage Stuffed Mini Pumpkins are a delightful dish for many reasons. For one, they are visually appealing and bring a touch of autumn to your table. The combination of the sweet, roasted pumpkin with savory ground turkey offers a balance that is both satisfying and delicious. Additionally, this recipe allows for creativity; you can adjust the stuffing ingredients to suit your family’s taste. It’s also a healthy option that can be a great hit at Thanksgiving or any gathering.

how to make Ground Turkey and Brown Butter Sage Stuffed Mini Pumpkins

Ingredients :

  • Mini pumpkins
  • Ground turkey
  • Brown butter
  • Sage
  • Onion
  • Garlic
  • Breadcrumbs
  • Parmesan cheese
  • Salt
  • Pepper
  • Olive oil

Directions :

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the mini pumpkins and scoop out the seeds.
  3. In a skillet, melt butter and sauté chopped onion and garlic until softened.
  4. Add ground turkey to the skillet, cooking until browned.
  5. Stir in breadcrumbs, Parmesan cheese, chopped sage, salt, and pepper.
  6. Stuff the turkey mixture into the mini pumpkins.
  7. Place stuffed pumpkins on a baking dish, drizzle with olive oil, and cover with foil.
  8. Bake for 25-30 minutes or until the pumpkins are tender.
  9. Serve warm as a Thanksgiving side dish.

how to serve Ground Turkey and Brown Butter Sage Stuffed Mini Pumpkins

These stuffed mini pumpkins are perfect as a side dish for Thanksgiving or any fall meal. They can be served on a large platter, allowing guests to take their own. For an extra touch, you can garnish them with additional fresh sage or a sprinkle of Parmesan cheese. They also make a great centerpiece on your dining table!

how to store Ground Turkey and Brown Butter Sage Stuffed Mini Pumpkins

If you have leftovers, you can store the stuffed pumpkins in an airtight container in the refrigerator. They should last for about 3-4 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes until warmed through.

tips to make Ground Turkey and Brown Butter Sage Stuffed Mini Pumpkins

  • Make sure to choose pumpkins that are firm and heavy for their size to ensure good flavor.
  • Don’t rush the browning of the ground turkey; this adds a deep flavor to the stuffing.
  • You can add other ingredients like cranberries or nuts to the stuffing for added texture and flavor.

variation

If you want to try something different, you can substitute the ground turkey with chicken or even a plant-based meat alternative for a vegetarian option. Additionally, feel free to experiment with different herbs like thyme or rosemary to give your dish a unique twist.

FAQs

Can I use larger pumpkins for this recipe?
Yes, you can use larger pumpkins, but cooking time may increase. Just ensure they are tender before serving.

What’s the best way to cut the tops of the mini pumpkins?
Use a sharp knife and be careful as you cut around the stem. A gentle sawing motion works best.

Can I prepare the stuffing ahead of time?
Yes, you can prepare the stuffing a day in advance and store it in the fridge. Just stuff the pumpkins and bake them when you’re ready to serve.

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Ground Turkey and Brown Butter Sage Stuffed Mini Pumpkins

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Gluten-Free
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Description

Deliciously savory stuffed mini pumpkins filled with ground turkey, brown butter, and sage, perfect for autumn gatherings.

Ingredients

  • Mini pumpkins
  • Ground turkey
  • Brown butter
  • Sage
  • Onion
  • Garlic
  • Breadcrumbs
  • Parmesan cheese
  • Salt
  • Pepper
  • Olive oil

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the mini pumpkins and scoop out the seeds.
  3. In a skillet, melt butter and sauté chopped onion and garlic until softened.
  4. Add ground turkey to the skillet, cooking until browned.
  5. Stir in breadcrumbs, Parmesan cheese, chopped sage, salt, and pepper.
  6. Stuff the turkey mixture into the mini pumpkins.
  7. Place stuffed pumpkins on a baking dish, drizzle with olive oil, and cover with foil.
  8. Bake for 25-30 minutes or until the pumpkins are tender.
  9. Serve warm as a Thanksgiving side dish.

Notes

Choose firm and heavy pumpkins for better flavor. You can add cranberries or nuts to the stuffing for texture.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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