How To Make Stuffed Mini Pumpkins
This recipe has to be one of our favorite ones to whip out in October and November. To start off, it’s incredibly quick and easy. Second, it’s relatively inexpensive. Third, it has the perfect balance of sweet and spice and savory flavors. And last but definitely not least, it combines pretty much all of our favorite autumn and winter flavors into one delicious meal that’s begging for you to make it around the holidays. Enter, the stuffed pumpkin. This dish has everything you could ever want and more in a neat little bowl of deliciousness. Learn how to make it with our online culinary school chef in this step-by-step video.
Wild Rice & Turkey Stuffed Mini Pumpkins
6-8 mini pumpkins
1.5 cups cooked wild rice
1 lb ground turkey
½ cup sweet onion, chopped
1 cup dried cranberries
1/3 cup scallions chopped
2 tbsp whole butter
½ cup apple cider
2 tbsp olive oil
1 tbsp orange zest
1 tbsp fresh thyme
1 tsp nutmeg
1. Begin by preheating your oven to 400°F.
2. Slice the tops off the mini pumpkins and scoop out the seeds. Rub the pumpkins and tops with olive oil and sprinkle with salt and pepper. Place the pumpkins with their tops on in a baking sheet. Roast for 20 minutes or until the pumpkins are tender.
3. In a large skillet, heat butter and sweat the onions until they get translucent. Deglaze the pan with apple cider. Add turkey and cook until it’s done-about 5 minutes. Add the rest of the ingredients and cook for another 4 minutes.
4. Combine the turkey with the rice in a bowl, tossing until thoroughly combined. Stuff the mini pumpkins with the mixture.
5. If the pumpkins are hot, you can stuff and serve them right away.
(Serve hot and place the pumpkin tops back on the pumpkins)
If you want to serve them later:
6. Reduce the oven temperature to 350° F. Bake for 15-20 minutes until the stuffing is heated through.
7. Served hot and place the pumpkin tops back on the pumpkins.