Overstuffed Pumpkin With Cornbread, Apples And Turkey Sausage With Sauvignon Blanc Recipe

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Tyler Florence on Food Network


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3/4 cup Sauvignon Blanc wine


2 eggs, beaten

1/4 cup chopped fresh sage, divided

1 (16-ounce) package cornbread stuffing

1 pumpkin

1 1/2 cups chicken broth

1 teaspoon celery seed

2 tablespoons olive oil

Salt and pepper

2 celery ribs, chopped

3 garlic cloves, minced

1/4 cup melted butter

2 pounds ground turkey sausage

1 cup heavy cream

1/4 cup chopped fresh parsley, divided

1 teaspoon fennel seed


1 onion, chopped

2 Granny Smith apples, peeled and cubed

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