Pumpkin Stuffed with Turkey, Pears, and Cranberries

I picked up some gorgeous sugar pumpkins and winter squash from my mom’s garden last month. The first thing I made was this stuffed pumpkin. It was perfect. It has all the flavors and smells of a harvest meal. It’d make an impressive looking dinner party or potluck dish. To serve it, I sliced it in wedges and once plated, removed the peeling and cut the pumpkin into bite-sized pieces. The only thing really missing was a sauce so I recommend making turkey gravy to serve with it.

I used pears because that’s what I had on hand but apples would work just as well. I had a sunflower and pumpkin seed mix but one or the other would work. To remove the seeds and other innards of the pumpkin, I use a serrated grapefruit spoon. It cleans all the strings off the sides of the pumpkin better than anything else I’ve used.

As usual I forgot to weigh or measure the pumpkin. It fit snugly in my 9″ across round baking dish if that helps.
2637

1 sugar pumpkin (about 9″ across), washed, stem end cut off, and seeds removed
1 lb ground turkey
2 pears, cored and diced
1 onion, diced
2 cloves garlic, minced or pressed
1/2 cup dried cranberries
1/4 cup toasted sunflower seeds
1/4 cup toasted pepitas (shelled pumpkin seeds)
1 Tbs grapeseed oil
2 Tbs fresh sage leaves, minced (2 tsp dried)
1 Tbs fresh rosemary, minced (1 tsp dried)
3 sprigs fresh thyme, destemmed (1 tsp dried)
1 tsp salt
1/2 tsp black pepper

Preheat oven to 350*F. Prepare a deep sided baking dish with a roasting rack and half an inch of water. Saute onion, garlic, and grapeseed oil until the onion is translucent. Add the ground turkey, cranberries, pears, rosemary, sage, thyme, salt, and pepper. Cook until the turkey is cooked through. Stir in the sunflower seeds and pepitas. Stuff the turkey mixture into the pumpkin, leaving room to put the top back on the pumpkin. Put the pumpkin on the roasting rack and tent it with foil. Bake for 60-75 minutes, until the pumpkin is soft when stuck with a fork. Allow to cool 10-15 minutes before moving the pumpkin to a plate or serving platter, removing the top, and cutting into wedges.

Advertisements

About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Gluten Free, Grain Free, Main Course, Specialized Diets. Bookmark the permalink.

2 Responses to Pumpkin Stuffed with Turkey, Pears, and Cranberries

  1. Robert says:

    I am looking for a substitute to use in recipes that call for psyllium husk as an ingredient. Any suggestions? Thanks.

    • I use chia or flax seeds. They have the same gel-like quality as psyllium husks when soaked in water. Both can be purchased ground as meal, too. I just picked up a chia & flax meal blend at Walmart this week.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s