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I like to use a wild rice/brown rice blend.
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Pour 1/2 cup wild and 1/2 cup brown rice into 2 1/4 cups of boiling water plus 1 teaspoon of extra virgin olive oil and 1/4 teaspoon salt.
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Cover, reduce heat to low and simmer for 45 to 50 minutes until water is absorbed.
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1.
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Preheat oven to 400 degrees F.
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2.
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Wash pumpkins.
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With a sharp knife slice the very tops of the pumpkins off.
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Next, scoop out the seeds and save them for roasting if desired.
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Set aside.
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3.
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Peel and chop the onion and garlic.
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In an large high sided saute pan over medium-low heat, heat the olive oil.
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Add the onions and garlic and saute until the onions are soft and transparent, about 5 minutes.
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Remove the onion mixture from the pan and set aside.
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4.
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In the same pan turn the heat up to medium-high, add a splash of olive oil if needed, and add the ground turkey.
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Season the turkey with 1/4 teaspoon each of Kosher salt and pepper.
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Brown the meat until cooked through, about 8 to 10 minutes.
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5.
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While the turkey is browning, slice, core (peeling is optional), and chop the apple into small cubes.
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6.
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When the turkey is cooked, turn the heat to medium-low.
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To the turkey add the onions, apples, dried cranberries, walnuts, rice, sage, oregano, and chicken broth.
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Add the remaining salt and pepper.
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Stir to combine, scraping any browned bits off the bottom of the pan.
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Taste and add any extra salt and pepper if needed.
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Simmer until the broth is absorbed, about 3 minutes.
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Remove from heat.
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7.On a foil or parchment paper lined baking sheet, place the hollowed out pumpkins.
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Fill the pumpkins to the rim with the stuffing.
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Place the pumpkin tops back on the pumpkins.
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Place the baking sheet in the preheated oven and cook for 40 to 50 minutes until the pumpkins are cooked and tender.
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Test by inserting a toothpick or fork into the side of one pumpkin.
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If it inserts easily with no resistance it is done.
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*The larger the pumpkin the longer it takes to cook.
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8.Remove from the oven, plate, and serve.
