Thanksgiving Stuffed Pumpkins are the ultimate show-stopping centerpiece for your holiday table. Forget the standard side dishes; these individual pumpkins, roasted to tender perfection and filled with a savory and sweet mixture, serve as both the main event and a stunning decoration. As someone who loves to bring a little unexpected magic to the holiday feast, I’ve found that serving these beautiful stuffed pumpkins always gets the most incredible reaction. They look impressive, but they are surprisingly simple to prepare, making them a perfect addition to your Thanksgiving menu.
Why You’ll Love This Recipe
- Visually Stunning: These pumpkins create an unforgettable presentation that will have your guests reaching for their cameras.
- Perfectly Portioned: Serving individual pumpkins means everyone gets their own personal, delicious portion.
- Deliciously Savory: The filling combines savory turkey sausage with earthy quinoa, sweet cranberries, and crunchy pecans for a classic Thanksgiving flavor profile.
- Highly Customizable: You can easily adapt the filling to suit dietary needs or personal preferences, making it a versatile holiday option.
Key Ingredients and Substitutions
- Small Pumpkins: Sugar pumpkins or pie pumpkins are ideal for this recipe. They have a sweet, firm flesh that holds up well to roasting. You can also use other small winter squashes like acorn or delicata squash.
- Quinoa: This provides a hearty, protein-rich base for the filling. You can substitute it with wild rice, brown rice, farro, or even bread cubes for a more traditional stuffing texture.
- Ground Turkey Sausage: Using a savory turkey sausage adds incredible flavor without any pork. For a vegetarian version, you can substitute this with a plant-based sausage, sautéed mushrooms, or a cup of cooked lentils.
- Cranberries and Pecans: Dried cranberries add a touch of sweetness and tartness, while toasted pecans provide a necessary crunch. Feel free to swap the pecans for walnuts or omit the nuts entirely if needed.
- Cheese: A little bit of Gruyère or sharp white cheddar cheese mixed into the filling adds a wonderful creaminess and savory depth. For a dairy-free option, you can use your favorite dairy-free cheese alternative or simply leave it out.
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Carefully cut the tops off the pumpkins and scoop out the seeds and stringy pulp. A grapefruit spoon or ice cream scoop works wonders for this.
- Brush the inside of the pumpkins with olive oil and season generously with salt and pepper. Place the pumpkins and their “lids” on the prepared baking sheet.
- Roast for 20-30 minutes, or until the pumpkin flesh is just becoming tender but still holds its shape.
- While the pumpkins roast, prepare the filling. Cook the ground turkey sausage in a large skillet over medium-high heat until browned.
- Add chopped onion and celery to the skillet and cook until softened. Stir in minced garlic and cook for another minute until fragrant.
- In a large bowl, combine the cooked sausage mixture, cooked quinoa, dried cranberries, toasted pecans, shredded cheese, and chopped fresh sage. Season with salt and pepper to taste.
- Once the pumpkins are pre-roasted, carefully remove them from the oven. Reduce the oven temperature to 375°F (190°C).
- Spoon the filling mixture evenly into each pumpkin, mounding it slightly at the top.
- Place the pumpkin lids back on top and return to the oven to bake for another 25-35 minutes, or until the pumpkin is completely tender and the filling is heated through.
- Serve your Thanksgiving Stuffed Pumpkins immediately.
Tips for Perfect Stuffed Pumpkins
- Choose the Right Size: Look for pumpkins that are between 1.5 to 2 pounds each. This size is perfect for an individual serving and ensures even cooking.
- Don’t Over-Roast Initially: The initial roasting is just to give the pumpkins a head start. They will continue to cook once filled, so you want them to be tender-crisp, not mushy.
- Toast Your Nuts: Toasting the pecans for a few minutes in a dry skillet before adding them to the filling enhances their flavor and crunch.
- Taste and Adjust: Always taste your filling before stuffing the pumpkins. Adjust the seasoning as needed to ensure it is perfectly flavored.
Storage and Freezing
You can store leftover Thanksgiving Stuffed Pumpkins in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F oven until warmed through. Freezing is not recommended, as the texture of the pumpkin can become watery and soft upon thawing.
FAQs
Are pumpkins appropriate for Thanksgiving?
Absolutely. Pumpkins are a quintessential symbol of the autumn harvest and a staple of Thanksgiving. While pumpkin pie is the most common use, savory dishes like these Thanksgiving Stuffed Pumpkins are a fantastic way to incorporate the vegetable into the main course.
Is pumpkins a Thanksgiving thing?
Yes, pumpkins are deeply connected to Thanksgiving traditions in North America. They were part of the first harvest celebrations and have remained a popular ingredient in Thanksgiving feasts for centuries, appearing in everything from soups and breads to pies and savory side dishes.
How to make pumpkins last until Thanksgiving?
To store whole, uncut pumpkins until Thanksgiving, keep them in a cool, dry, and dark place with good air circulation, like a pantry or basement. Avoid storing them in direct sunlight or in humid conditions. Properly stored, a healthy pumpkin can last for 2-3 months.
How does Martha Stewart bake pumpkin?
While recipes vary, a common method associated with culinary experts like Martha Stewart involves cutting the pumpkin in half, scooping out the seeds, and placing it cut-side down on a baking sheet. It is then roasted in a moderate oven until the flesh is very tender and can be easily pierced with a fork. This method is often used to make pumpkin purée from scratch.
Conclusion
These Thanksgiving Stuffed Pumpkins are more than just a meal; they are an experience. They bring warmth, elegance, and unforgettable flavor to your holiday table, guaranteeing a festive celebration that your guests will talk about for years to come. More Pumpkin Recipes Cheese Stuffed Pumpkin.
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Thanksgiving Stuffed Pumpkins – Festive and Savory Holiday Recipe
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
Description
A stunning and delicious centerpiece for your holiday meal, these individual pumpkins are filled with a savory and festive mixture of turkey, quinoa, and cranberries.
Ingredients
For the Pumpkins
4 small sugar pumpkins (about 1.5 lbs each)
2 tablespoons olive oil
Salt and black pepper to taste
For the Filling
1 tablespoon olive oil
1 lb ground turkey sausage
1 medium yellow onion, chopped
2 celery stalks, chopped
2 cloves garlic, minced
2 cups cooked quinoa
½ cup dried cranberries
½ cup toasted pecans, chopped
½ cup shredded Gruyère or white cheddar cheese
1 tablespoon chopped fresh sage
Salt and black pepper to taste
Instructions
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Carefully slice the tops off the pumpkins to create lids. Scoop out all the seeds and fibrous strands.
3. Brush the insides of the pumpkins and the lids with olive oil and season with salt and pepper. Place them on the baking sheet.
4. Roast for 20-30 minutes until the flesh is slightly tender.
5. While the pumpkins are roasting, heat 1 tablespoon of olive oil in a large skillet. Add the ground turkey and cook until browned, breaking it up with a spoon.
6. Add the chopped onion and celery and sauté for 5-7 minutes until softened. Stir in the garlic and cook for one more minute.
7. In a large bowl, mix the cooked turkey mixture, cooked quinoa, dried cranberries, pecans, cheese, and fresh sage. Season with salt and pepper.
8. Remove the pumpkins from the oven and lower the temperature to 375°F (190°C).
9. Fill each pumpkin with the prepared stuffing mixture. Place the pumpkin lids on top.
10. Bake for an additional 25-35 minutes, until the pumpkin flesh is completely tender and the filling is hot. Serve immediately.
Notes
To easily scoop out pumpkin seeds, use a sturdy metal spoon or an ice cream scoop.
For a vegetarian option, replace the turkey sausage with 1 pound of sliced mushrooms or a can of drained lentils.
Ensure your quinoa is cooled slightly before mixing it with the other filling ingredients.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pumpkin
- Calories: 580 kcal
- Sugar: 22g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 32g
- Cholesterol: 95mg
Keywords: Thanksgiving, pumpkin, stuffed pumpkin, turkey, quinoa