Roasted Stuffed Pumpkins

• 2 medium baking pumpkins or 1 large baking pumpkin
• 3 c. wild rice blend, cooked
• ¼ c. dried cranberries
• 1 shallot, peeled and minced
• 2 garlic cloves, peeled and minced
• ⅛ c. celery, minced
• 1 Granny Smith apple, cored and diced
• 2 c. turkey, cooked and cut into cubes
• 2½ tsp. poultry seasoning
• 1½ tsp. salt
• 3 tbsp. pepitas
• 2 tbsp. butter
• Fresh sage, for garnish

Instructions:

1. Preheat oven to 400°F.
2. Prep pumpkins by cutting off the tops and scooping out the seeds. Set aside.
3. 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.
4. Roast pumpkins for 35–40 minutes or until tender. Let rest for 5 minutes, cut in half, garnish with fresh sage, and serve.