Overstuffed Pumpkin with Cornbread, Apples and Turkey Sausage with Sauvignon Blanc Recipe

Name: Overstuffed Pumpkin with Cornbread, Apples and Turkey Sausage with Sauvignon Blanc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 to 5 pound) pumpkin; 1/4 cup melted butter; Salt and pepper; 2 tablespoons olive oil; 1 onion, chopped; 2 celery ribs, chopped; 3 garlic cloves, minced; 2 Granny Smith apples, peeled and cubed; 1 teaspoon celery seed; 1 teaspoon fennel seed; 2 oranges, zested; 1/4 cup chopped fresh parsley, divided; 1/4 cup chopped fresh sage, divided; 2 pounds ground turkey sausage; 1 cup Sauvignon Blanc wine; 1 cup heavy cream; 1 (16-ounce) package cornbread stuffing; 3 cups chicken broth; 2 eggs, beaten

Servings: persons

1 (4 to 5 pound) pumpkin
1/4 cup melted butter
Salt and pepper
2 tablespoons olive oil
1 onion, chopped
2 celery ribs, chopped
3 garlic cloves, minced
2 Granny Smith apples, peeled and cubed
1 teaspoon celery seed
1 teaspoon fennel seed
2 oranges, zested
1/4 cup chopped fresh parsley, divided
1/4 cup chopped fresh sage, divided
2 pounds ground turkey sausage
1 cup Sauvignon Blanc wine
1 cup heavy cream
1 (16-ounce) package cornbread stuffing
3 cups chicken broth
2 eggs, beaten

1
Preheat oven to 350 degrees F.
2
Cut off the lid of the pumpkin and set it aside.
3
Pull out the seeds and strings from inside the pumpkin.
4
Brush the inside flesh with melted butter, season with salt and pepper.
5
Place pumpkin on a roasting rack set inside a pan; bake for 15 minutes.
6
In a large skillet, heat oil over moderate heat.
7
Add onion, celery, garlic, apples, celery seed, and fennel seed.
8
Sprinkle in orange zest and 2 tablespoons each parsley and sage.
9
Cook, stirring often, until fragrant, about 3 minutes.
10
Season with salt and pepper.
11
Add the ground sausage, breaking up the meat with a wooden spoon, and brown until no longer pink, about 10 minutes.
12
Deglaze the pan with wine, cook down 2 minutes to evaporate the alcohol.
13
Stir in the cream, check seasoning.
14
Scrape the sausage mixture into a large bowl and fold in the cornbread.
15
Gradually blend in the eggs and chicken broth, until the stuffing is evenly moistened.
16
Add remaining parsley and sage.
17
Fill the pumpkin with stuffing, return to the oven, and bake 20 minutes until the eggs are cooked and the stuffing has a little lift.
18
Serve stuffing in the pumpkin bowl topped with lid.

1334

kcal

Calories

Fat

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 (4 to 5 pound) pumpkin, 1/4 cup melted butter, Salt and pepper, 2 tablespoons olive oil, and more.

Yes, Overstuffed Pumpkin with Cornbread, Apples and Turkey Sausage with Sauvignon Blanc falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Overstuffed Pumpkin with Cornbread, Apples and Turkey Sausage with Sauvignon Blanc

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