Ingredients

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

Directions

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.