Description
These Turkey Sage Stuffed Pumpkins feature roasted sugar pie pumpkins filled with a hearty mix of sausage, apples, herbs, cranberries, and toasted bread cubes. Perfect for autumn gatherings, they’re both festive and full of comforting flavor.
Ingredients
Scale
- 1 (3-pound) sugar pie pumpkin*
- 4 cups dried bread cubes* (use sturdy bread like sourdough or French bread)
- 1 tablespoon light olive oil or vegetable oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup diced onion (white or yellow)
- ½ cup diced celery
- 16 ounces mild Italian sausage* (or ground turkey for a leaner option)
- 2 apples, peeled and diced
- 2 teaspoons minced garlic
- 1 tablespoon rubbed sage, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 cup chicken stock
- 2 eggs, lightly beaten
- 1 cup dried cranberries
Notes: Sugar pie pumpkins are smaller and sweeter than carving pumpkins. Dried bread cubes work best when made from a day-old loaf for extra texture.
Instructions
- Prepare the Pumpkin:
Preheat your oven to 375°F (190°C). Wash the pumpkin thoroughly, then slice off the top to create a lid. Scoop out the seeds and stringy pulp. Lightly brush the inside with olive oil and sprinkle with a pinch of salt and pepper. Set the pumpkin on a parchment-lined baking sheet. - Cook the Sausage and Vegetables:
In a large skillet over medium heat, add 1 tablespoon of oil. Sauté the onions and celery until softened, about 5 minutes. Add the sausage, breaking it apart with a spatula, and cook until browned and cooked through. - Add Apples and Herbs:
Stir in the diced apples, minced garlic, sage, and rosemary. Cook for another 2–3 minutes, just until the apples begin to soften and the herbs are fragrant. - Combine the Stuffing:
Transfer the sausage mixture to a large bowl. Add the dried bread cubes and cranberries. Pour in the chicken stock and mix until evenly moistened. Let cool slightly before stirring in the beaten eggs. - Stuff the Pumpkin:
Spoon the stuffing mixture into the hollowed pumpkin, pressing lightly to fill all spaces but not overpacking. Place the pumpkin lid on top. - Bake:
Bake in the preheated oven for about 1 hour to 1 hour 15 minutes, or until the pumpkin flesh is tender when pierced with a knife. If the top begins to brown too quickly, cover loosely with foil. - Serve:
Let cool for 10 minutes before slicing or serving whole at the table. The pumpkin flesh can be scooped along with the stuffing for the perfect bite.
Notes
Active Time: 25 minutes
Passive Time (Baking): 1 hour 15 minutes
Be sure to taste and adjust the salt in your stuffing before baking — sausage brands vary in saltiness.
For extra crunch, toast your bread cubes before mixing them with the sausage mixture.