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pumpkin butter salt olive oil onion celery garlic apples celery fennel seed oranges fresh parsley fresh sage ground turkey sausage Sauvignon heavy cream cornbread stuffing chicken broth eggs
Viewed: 40 - Published at: a year agoIngredients
- 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
Method
- Preheat oven to 350 degrees F.
- Cut off the lid of the pumpkin and set it aside.
- Pull out the seeds and strings from inside the pumpkin.
- Brush the inside flesh with melted butter, season with salt and pepper.
- Place pumpkin on a roasting rack set inside a pan; bake for 15 minutes.
- In a large skillet, heat oil over moderate heat.
- Add onion, celery, garlic, apples, celery seed, and fennel seed.
- Sprinkle in orange zest and 2 tablespoons each parsley and sage.
- Cook, stirring often, until fragrant, about 3 minutes.
- Season with salt and pepper.
- Add the ground sausage, breaking up the meat with a wooden spoon, and brown until no longer pink, about 10 minutes.
- Deglaze the pan with wine, cook down 2 minutes to evaporate the alcohol.
- Stir in the cream, check seasoning.
- Scrape the sausage mixture into a large bowl and fold in the cornbread.
- Gradually blend in the eggs and chicken broth, until the stuffing is evenly moistened.
- Add remaining parsley and sage.
- 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.
- Serve stuffing in the pumpkin bowl topped with lid.
