These mini-stuffed pumpkins are the perfect addition to your Fall dinner party menu! They're packed with savory harvest flavors like ground turkey, vegetables, and fresh sage, and topped with melted Gruyère cheese. This recipe is easy to prepare over a fire and is sure to impress your guests with its presentation.
Yield
Serves 4
Ingredients
- 4 Small Sugar Pumpkins
- 4 tbsp. Olive Oil
- Kosher Salt & Pepper, to taste
- 1 lb. Ground Turkey
- 6 tbsp. Unsalted Butter
- 1 cup Diced Carrots
- 1 cup Diced Yellow Onion
- ½ cup Diced Celery
- 2 tbsp. Chopped Fresh Sage
- 1 Stale French Baguette, cut into ½” cubes
- 1½ cups Chicken Stock
- 1½ cups Shredded Gruyère Cheese
Preparation
- **Prepare the Fire:** Start a fire in your fire pit and add your Outpost Grill.
- **Prepare the Pumpkins:** Using a sharp knife, cut off the top of each pumpkin about 1 inch from the stem. Scoop out the seeds with a spoon. Rub the inside of each pumpkin with olive oil, then season with salt and pepper.
- **Roast the Pumpkins:** Place the pumpkins on the Outpost Grill over medium heat and roast until the flesh becomes tender.
- **Cook the Ground Turkey:** While the pumpkins are roasting, heat a cast iron skillet over the fire and add a drizzle of olive oil. Cook the ground turkey in the skillet until browned and fully cooked (about 5 minutes). Season with salt and pepper, then transfer the cooked turkey to a large mixing bowl and set aside.
- **Sauté the Vegetables:** Add 2 tablespoons of butter to the skillet and melt it over the fire. Sauté the carrots, onion, and celery in the skillet until tender. Add the sautéed vegetables to the mixing bowl with the cooked turkey.
- **Add the Bread Cubes:** Add the bread cubes to the mixing bowl and stir to combine.
- **Cook the Sage:** Melt the remaining butter in the skillet over the fire. Add the chopped sage and cook for 3-4 minutes.
- **Combine the Filling:** Pour the melted butter and chicken stock into the mixing bowl with the other ingredients. Toss everything together to combine. Add 1 cup of shredded cheese and stir well.
- **Stuff the Pumpkins:** Fill the roasted pumpkins generously with the stuffing mixture. Top each pumpkin with the remaining ½ cup of shredded cheese.
- **Melt the Cheese:** Place the stuffed pumpkins back on the Outpost Grill over medium-low heat and cook for an additional 15 minutes, or until the cheese is melted and bubbly.
- **Serve and Enjoy:** Remove the pumpkins from the heat and serve them immediately. Enjoy your fire-roasted mini stuffed pumpkins! Share your results on our Facebook Group and Instagram.
