Pumpkins are not just for pies and trick-or-treating! As this recipe shows, these seasonal gourds can be filled with fabulous fall flavors, such as apples, sage, turkey, and cranberries, to make a modern cornucopia feast!
- Preheat oven to 400°F.
- Prep pumpkins by cutting off the tops and scooping out the seeds. Set aside.
- In a large bowl, combine cooked rice, cranberries, shallots, garlic, celery, apples, turkey, poultry seasoning, salt, and pepitas. Stuff mixture into pumpkins, dab with butter, and cover with the pumpkin tops.
- Roast pumpkins for 35–40 minutes or until tender. Let rest for 5 minutes, cut in half, garnish with fresh sage, and serve.
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