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Holiday Harvest Turkey & Apple Stuffed Pumpkins
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Prep Time Cooking Time Servings
6 people
  • 3 sugar pie pumpkins
  • 1 pound ground turkey
  • 1 medium onion, diced
  • 3 cloves garlic
  • 1 Tbsp coconut oil
  • 1/3 cup white wine
  • 3 Tbsp honey
  • 1/2 cup low-sodium chicken or turkey broth
  • 1 1/2 cups of apple, diced
  • 3/4 cup dried cranberries
  • 3/4 cup walnuts or hazelnuts, chopped
  • 3 cups cooked wild rice
  • 2 Tbsp fresh sage, chopped
  • 1 Tbsp fresh oregano, chopped
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • Salt and pepper to taste

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1)Preheat oven to 400°F.
2)Remove tops from pumpkins and clean out seeds.
3)In a large saucepan or wok, sautee onions with garlic in coconut oil, over medium heat. When onions are transparent, add white wine and cook, stirring, until wine is nearly gone.
4)Add the turkey and season with a little salt and pepper. Cook until turkey is almost completely done. Add honey and stir to mix, just before moving on to the next step.
5)Add remaining ingredients (except pumpkins) to saucepan or, if the pan isn't big enough, mix in a large bowl. If using a bowl, add the broth and to the pan first, simmer for 2-3 minutes, then move pan ingredients to bowl with the rest.
6)Scrape down pan to include any brown bits in the mix. Taste and season with salt and pepper, if needed.
7)Place cleaned pumpkins on a baking sheet lined with foil. Scoop the filling mix into the pumpkins to fill them and place the top back on. Bake for 45 minutes at 400 degrees. The pumpkins are done when a toothpick or fork can easily be inserted into the side of the pumpkin.

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