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

By á-3686

Tyler Florence

Ingredients

• 1 pumpkin
• 1/4 cup melted butter
• Salt
• Pepper
• 2 tablespoon olive oil
• 1 onion chopped
• 2 celery ribs, chopped
• 3 garlic cloves, minced
• 1 teaspoon celery seed
• 1 teaspoon fennel seed
• 1/4 cup chopped fresh parsley divided
• 1/4 cup chopped fresh sage, divided
• Salt and Pepper
• 2 granney Smith apples, peeled and cubed
• 2 pounds ground turkey sausage
• 3/4 cup Sauvignon Blanc wine
• 1 cup heavy cream
• 1 (16 oz) package cornbread stuffing
• 2 eggs, beaten
• 1 1/2 cups chicken broth

Preparation

Step 1

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 pan and bake in a preheated 350 degree oven for 15 minutes.

In a large skillet, heat oil over moderate heat.

Add onion, celery, garlic, celery seed, fennel seed and 2 tablespoon each parsley and sage.

Cook, stirring often, until fragrant about 3 minutes.

Season with Salt and pepper.

Add the apples and cook for 2 minutes. 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.