Stuffed Mini Pumpkins
from the kitchen of Sharmagne Leland-St.John
8 medium size mini pumpkins
2 pounds ground turkey
1 large knob fresh ginger, peeled and grated
20 leaves fresh sage, julienned plus 8 for decoration
1 tablespoon allspice
1 teaspoon mace
2 teaspoons ground cinnamon
¾ cup dried cranberries
Himalayan pink salt and freshly ground black pepper to taste
Olive oil
Butter
Preheat the oven to 350° F.
Wash the pumpkins.
Slice the tops off close to the stem so you can put it back on as a lid after baking. Use a bread knife to “saw” if necessary.
Scoop out the seeds and pulp. Rub the insides of the pumpkins with the butter. Return the tops to each pumpkin. Place on a cookie sheet, then into the oven for approximately 30 minutes. Time will vary depending upon the size of the pumpkins.
Place the ground turkey in a large bowl. Add the ginger and sage then the dry spices and the cranberries. Mix well until thoroughly combined.
Heat the olive oil in a large skillet. Add the turkey mixture and cook gently until all the pink is gone.
Check the pumpkins from time to time. When the insides are soft, they are ready.
Remove from oven and gently fill the pumpkins with the turkey mixture, tamping down as you fill.
Place the cookie sheet back into the oven at 200° while you “frizzle” the additional sage leaves in a bit of melted butter. Remove the pumpkins from the oven place a “frizzled” sage leaf on top of each pumpkin. Cover with lid and serve with a spoon.
The shells will be hardened and your guests will be able to scoop out the cooked pumpkin along with the stuffing.
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