Overstuffed Pumpkin with Cornbread, Apples and Turkey Sausage with Sauvignon Blanc

Recipe courtesy Tyler Florence

Show: Food 911Episode: Turkey & Wine

Rated: 4 stars out of 5Rate itRead users' reviews (12)

RECIPE
COMMENTS & REVIEWS(12)

Cook Time:
40 min
Level:
Intermediate
Yield:
6 to 8 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 40 min
Total:: 1 hr 10 min

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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.

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Comments & Reviews

recipe Overstuffed Pumpkin with Cornbread, Apples and Turkey Sausage with Sauvignon Blanc
null null, null 11-24-2008
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Family Favorite!
Rated: 5 stars out of 5

We make this stuffing every holiday and my family is unwilling to try any other. Flavorful recipe that can be baked in or... out of the pumpkin with consistent winning results.Read more
recipe Overstuffed Pumpkin with Cornbread, Apples and Turkey Sausage with Sauvignon Blanc
Anonymous 11-20-2007
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so good
Rated: 5 stars out of 5

I do not put the stuffing into a pumpkin or use meat because it is delicious on its own. So flavorful and worth the effort.
recipe Overstuffed Pumpkin with Cornbread, Apples and Turkey Sausage with Sauvignon Blanc
Anonymous 12-20-2006
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Excellent!
Rated: 5 stars out of 5

I made this for Thanksgiving and EVERYONE loved it! It not only tastes great, but looks really wodnerful on the table. It's... not hard. I couldn't get turkey sausage and used pork sausage instead (that was all I could find) and it was still fine. Tip: right after Halloween, buy a few pumkins on sale. They will keep for a really long time. Our grocery store only has them for a day or two past Halloween, so get'em fast! Thanks to Food Network for the recipe.Read more
recipe Overstuffed Pumpkin with Cornbread, Apples and Turkey Sausage with Sauvignon Blanc
Anonymous 09-20-2006
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wierd and wrong
Rated: 1 stars out of 5

don't even try this recipe, it does not work out at all
recipe Overstuffed Pumpkin with Cornbread, Apples and Turkey Sausage with Sauvignon Blanc
Stephanie Monrovia, CA 12-13-2005
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Amazing!
Rated: 5 stars out of 5

This recipe was a huge hit at Thanksgiving, everyone absolutely LOVED it. It is hard to find pumpkins after Halloween, so... plan ahead.Read more
recipe Overstuffed Pumpkin with Cornbread, Apples and Turkey Sausage with Sauvignon Blanc
Anonymous 11-28-2005
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disappointed
Rated: 2 stars out of 5

i thought that i would be able to eat the pumpkin along with the stuffing, but 15+20 min is not nearly enough to make the... flesh of the pumpkin soft enough to eat. also, using the zest of two whole oranges made it way too citrusy and took away from the 'thanksgiving' feel that i thought the meal would have (turkey sausage, pumpkin, stuffing, makes sense, wouldn't you think?) i will try it again, but this time baking my pumpkin longer, and using less zest. oh, and there was WAY too much stuffing for my pumpkin! it should feed more than 8!Read more