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