Hearty and Homemade
Roasted Stuffed Pumpkins
Pumpkins are not just for pies and trick-or-treating! As this recipe shows, these seasonal gourds can be filled with fabulous fall flavors, such as apples, sage, turkey, and cranberries, to make a modern cornucopia feast!
Ingredients:
- 2 medium baking pumpkins or 1 large baking pumpkin
- 3 c. wild rice blend, cooked
- ¼ c. dried cranberries
- 1 shallot, peeled and minced
- 2 garlic cloves, peeled and minced
- ⅛ c. celery, minced
- 1 Granny Smith apple, cored and diced
- 2 c. turkey, cooked and cut into cubes
- 2½ tsp. poultry seasoning
- 1½ tsp. salt
- 3 tbsp. pepitas
- 2 tbsp. butter
- Fresh sage, for garnish
Print Recipe
- Preheat oven to 400°F.
- Prep pumpkins by cutting off the tops and scooping out the seeds. Set aside.
- In a large bowl, combine cooked rice, cranberries, shallots, garlic, celery, apples, turkey, poultry seasoning, salt, and pepitas. Stuff mixture into pumpkins, dab with butter, and cover with the pumpkin tops.
- Roast pumpkins for 35–40 minutes or until tender. Let rest for 5 minutes, cut in half, garnish with fresh sage, and serve. Serves 4
Posted in October 2019 on Aug 29, 2019