Food Network: Overstuffed Pumpkin with Cornbread, Apples and Turkey Sausage with Sauvignon Blanc

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Overstuffed Pumpkin with Cornbread, Apples and Turkey Sausage with Sauvignon Blanc
Recipe courtesy Tyler Florence

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.