To start off the week of Thanksgiving, I wanted to take a moment and share what I am thankful for in this season.
Recently, my husband and I suffered the loss of our first baby at 13 weeks and we have undoubtedly been walking through a valley of tears together. HOWEVER, we remain incredibly thankful for a God who knows our suffering intimately because He too suffered. We are not alone and are told through His word that He is with us and will not leave us.
His word also tells us that He has lavished us in his grace in all wisdom and insight and I am hanging on to that as my hope.
This Thanksgiving, I pray that you carry the mindset of gratitude with you throughout your year. May God bless you and keep you! XX
Please enjoy this recording from my LIVE television interview with Tennessee Valley Living.
Savory Turkey Stuffing served in Roasted Mini Pie Pumpkins
Ingredients
5-6 small pie pumpkins
4 tablespoons olive oil
1 tablespoon Flaky Sea Salt or Maldon Salt
Salt for seasoning the pumpkin
1 tablespoon of pepper
1.5 lbs ground turkey
6 tablespoons salted butter
1 cup diced carrots (about 4-5 carrots), washed and skinned
1 cup diced yellow onion
1 cup diced celery (about 3 celery stalks)
3 tablespoons of fresh sage
1 french baguette or crusty bread loaf, cut into 1 inch cubes (about 5 cups)
1 1/2 cups chicken stock
1 1/2 cups shredded Gruyere cheese
Recipe
Preheat oven to 400 degrees.
Slice off the top of each pumpkin and spoon out the "guts".
Brush the inside of the pumpkins with 2 tablespoons of oil and salt and pepper them.
Bake on a cookie sheet with the tops for about 30-35 minutes, depending on when you can poke the inside with a fork and it's tender. Remove once cooked and set aside.
While your pumpkins are roasting, heat a large pan on medium heat and add the other 2 tablespoons of olive oil.
Cook the turkey in the pan thoroughly. Transfer the browned turkey to a large mixing bowl of your choice.
Again on medium heat, use a large pan and melt 3 tablespoons of butter. Combine the diced carrots, yellow onion, and celery and saute until softened.
Add the mirepoix (fancy name for the vegetables cooked in butter) to the same mixing bowl with the browned turkey.
Cut the french baguette or crusty bread into 1 inch cubes and add the bread to the bowl and toss. Add 1 tablespoon of flaky sea salt to season well and toss again.
After the pumpkins are finished roasting, lower the oven to 350 degrees
Melt 3 tablespoons of butter again over medium heat. Add the diced sage and dry until the butter and sage is browned but not burnt. This can take about 5 minutes.
Pour the fried sage and browned butter into the mixing bowl.
Add the stock to the mixing bowl and toss all the ingredients with 1 cup of cheese.
Pack the roasted pumpkins with the mixture to desired level.
Sprinkle the leftover cheese over the top of the mixture and then bake the pumpkins again for an additional 15 minutes until the cheese is melted over top.
Here are some pictures below to help you in the corresponding steps!
Step 9: The size cubes you should roughly cut your bread.
Step 9: My chosen brand of Sea Salt Flakes.
Step 12: This is what your mixture will start to look like!
Step 14: Stuffing the pumpkins and topping them with the leftover cheese.
