If fall had a crown jewel, it would look exactly like these ground turkey stuffed pumpkins—golden, cheesy, and brimming with savory goodness. This is no ordinary “stuffed vegetable” situation. We’re talking tender roasted sugar pumpkins overflowing with a hearty ground turkey filling, nutty Gruyère cheese, cubes of crusty bread, and the star of the show—brown butter sage that perfumes your whole kitchen with pure autumn bliss.
I adore recipes like this because they check all the boxes: impressive enough for a dinner party, comforting enough for a Sunday supper, and secretly simple enough to pull off without a stress meltdown. The roasted sugar pumpkins double as both serving bowls and part of the meal, which means you get maximum cozy points with minimal cleanup.
And here’s the kicker—this fall dinner recipe is make-ahead friendly. You can prep the filling while the pumpkins roast, then assemble and bake right before serving. The result? A bubbling, aromatic, edible masterpiece that will have your guests swooning and you feeling like the reigning queen (or king) of autumn cooking.
Why You’ll Love These Ground Turkey Stuffed Pumpkins
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The brown butter sage infusion gives a rich, nutty depth.
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Gruyère cheese melts into silky, savory ribbons.
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Roasted sugar pumpkins add natural sweetness and stunning presentation.
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Perfect for a fall dinner recipe that impresses without overcomplicating.
Ingredients
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4 small sugar pumpkins (about 2 lbs / 900 g each)
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5 Tbsp (75 ml) extra-virgin olive oil, divided
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Kosher salt, to taste
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Freshly ground black pepper, to taste
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1 cup (130 g) diced carrots
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1 cup (150 g) diced yellow onion
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1/2 cup (60 g) diced celery
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1 lb (450 g) ground turkey
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3 Tbsp (42 g) unsalted butter
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2 Tbsp (30 ml) chopped fresh sage
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3 1/2 cups (210 g) stale French baguette, cubed (1/2-inch pieces)
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1 1/2 cups (360 ml) chicken stock
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1 1/2 cups (170 g) shredded Gruyère cheese, divided
Steps
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Prep the pumpkins: Preheat oven to 400°F (200°C). Slice about 1 inch off the top of each pumpkin and scoop out seeds/pulp. Rub interiors with 2 Tbsp olive oil, season generously with salt and pepper, and arrange on a baking sheet (cut side up). Roast 35 minutes, or until tender. Remove and set aside.
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Make the filling: Heat remaining olive oil in a large sauté pan over medium-low heat. Sauté carrots, onion, and celery for 5 minutes until softened. Add ground turkey, breaking it up with a wooden spoon, and cook until browned (about 5 minutes). Season with salt and pepper.
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Infuse with brown butter sage: Transfer turkey mixture to a large mixing bowl. In the same pan, melt butter over medium-low heat. Add sage and cook for about 4 minutes until the butter turns golden and fragrant. Pour over turkey mixture.
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Build the stuffing: Add bread cubes to the bowl and toss. Pour in chicken stock and mix until bread is evenly moistened. Stir in 1 cup Gruyère cheese.
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Assemble and bake: Reduce oven to 350°F (180°C). Fill roasted pumpkins generously with stuffing, mounding slightly on top. Sprinkle the remaining Gruyère over each. Bake 15 minutes, until cheese is melted and bubbly.
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Serve: Place pumpkin lids beside each stuffed pumpkin for a charming presentation and serve hot.
Tips for the Best Fall Dinner Experience
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Choose sugar pumpkins around 2 lbs each—they’re sweeter and roast more evenly than large carving pumpkins.
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Let the brown butter get just golden before adding sage; too dark and it can turn bitter.
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Use day-old bread for better texture—it soaks up the broth without turning mushy.
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Shred Gruyère fresh from the block for the best melt and flavor.
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Garnish with extra fried sage leaves for a restaurant-worthy finish.
A Cozy Backstory
The first time I made these ground turkey stuffed pumpkins, it was for my annual “Friendsgiving.” I wanted something seasonal that would also serve as a conversation piece at the table. Well, the moment I set them down, forks froze midair and someone said, “Wait, are we eating those pumpkins?” Yes, yes you are. The brown butter sage and Gruyère combination won everyone over, and I ended up scribbling the recipe on napkins for guests to take home. Now it’s become my signature fall dinner recipe—equal parts showstopper and comfort food.
What to Serve with Ground Turkey Stuffed Pumpkins
Keep the sides light and fresh so the stuffed pumpkins remain the star. A crisp apple and walnut salad with a cider vinaigrette works beautifully. Roasted Brussels sprouts or green beans add a nice green element, and a loaf of crusty bread never hurts. For drinks, try a dry hard cider or a glass of Chardonnay to complement the nutty Gruyère. And for dessert? A spiced pear crisp or classic pumpkin pie ties the evening together in the sweetest way.
How to Store
Store cooled stuffed pumpkins in an airtight container in the fridge for up to 3 days. To reheat, place in a 350°F oven until warmed through—microwaving can make the bread soggy. You can also freeze the filling separately for up to 2 months, then roast fresh pumpkins when ready to serve.
FAQs
Can I use a different cheese?
Yes! Fontina, white cheddar, or even smoked gouda would be delicious.
Can I make these vegetarian?
Swap ground turkey for sautéed mushrooms and lentils for a hearty meatless option.
Can I prep them ahead of time?
Absolutely—roast the pumpkins and make the filling up to 1 day in advance. Stuff and bake just before serving.
Are roasted sugar pumpkins edible?
Yes, their tender, sweet flesh is part of the dish—just scoop along with the stuffing when eating.
When you serve these ground turkey stuffed pumpkins, you’re not just putting dinner on the table—you’re giving everyone a little piece of fall magic. Between the roasted sugar pumpkin, the brown butter sage, and the melty Gruyère, every bite tastes like the season’s best moments wrapped up in one warm, comforting package.
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Ground Turkey Stuffed Pumpkins
- Total Time: 1 hour 20 minutes
- Yield: 4 servings (1 stuffed pumpkin each) 1x
Description
Golden roasted sugar pumpkins filled with a savory mixture of ground turkey, crusty bread, aromatic vegetables, nutty Gruyère cheese, and fragrant brown butter sage. This cozy fall dinner is as beautiful as it is delicious, perfect for impressing guests or enjoying a comforting seasonal meal at home.
Ingredients
For the Pumpkins:
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4 small sugar pumpkins (about 2 lbs / 900 g each)
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5 Tbsp (75 ml) extra-virgin olive oil, divided
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Kosher salt, to taste
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Freshly ground black pepper, to taste
For the Filling:
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1 cup (130 g) diced carrots
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1 cup (150 g) diced yellow onion
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1/2 cup (60 g) diced celery
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1 lb (450 g) ground turkey
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3 Tbsp (42 g) unsalted butter
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2 Tbsp (30 ml) chopped fresh sage
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3 1/2 cups (210 g) stale French baguette, cubed (1/2-inch pieces)
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1 1/2 cups (360 ml) chicken stock
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1 1/2 cups (170 g) shredded Gruyère cheese, divided
Instructions
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Prep the pumpkins: Preheat oven to 400°F (200°C). Slice about 1 inch off the top of each pumpkin and scoop out seeds and pulp. Rub interiors with 2 Tbsp olive oil, season with salt and pepper, and arrange on a baking sheet cut side up. Roast for 35 minutes, or until tender.
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Make the filling: Heat remaining olive oil in a large sauté pan over medium-low heat. Sauté carrots, onion, and celery for 5 minutes until softened. Add ground turkey, breaking it apart, and cook until browned, about 5 minutes. Season with salt and pepper.
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Infuse with brown butter sage: Transfer turkey mixture to a large mixing bowl. In the same pan, melt butter over medium-low heat. Add sage and cook about 4 minutes until the butter turns golden and aromatic. Pour over the turkey mixture.
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Build the stuffing: Add bread cubes to the bowl and toss. Pour in chicken stock and mix until bread is evenly moistened. Stir in 1 cup Gruyère cheese.
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Assemble and bake: Reduce oven to 350°F (180°C). Fill roasted pumpkins generously with stuffing, mounding slightly on top. Sprinkle remaining Gruyère over each. Bake 15 minutes, until cheese is melted and bubbly.
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Serve: Place pumpkin lids beside each stuffed pumpkin for presentation and serve hot.
Notes
Sugar pumpkins are sweeter and roast more evenly than large carving pumpkins.
Watch the brown butter closely—it should be golden, not dark brown.
Use day-old bread to prevent a mushy texture.
Freshly shredded Gruyère melts best.
Garnish with fried sage leaves for a gourmet touch.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Dishes
- Method: Roasting & Baking
- Cuisine: American