Golden Autumn Turkey Pie with Pumpkin, Kale, Celery & Leek

Servings: 6 Pieces

INGREDIENTS

Turkey Filling
500 g ground turkey
2 celery stalks (180 g), chopped
1/2 leek (80g), chopped
2 tablespoon olive oil (for sautéing)
1 tablespoon ketchup
1 bay leaf
1 teaspoon herbes de Provence (oregano, basil, rosemary, thyme, marjoram)
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

Pumpkin–Kale Purée
1000 g pumpkin, cooked
2 kale stalks (60g)
2 teaspoon olive oil
1/8 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon black pepper

INSTRUCTIONS

Prepare the Pumpkin-Kale Purée

1. Preheat the oven to 350°F (175°C).
2. Cut the pumpkin in half, remove seeds, and bake for 50 minutes or until soft.
3. Let it cool, scoop out the flesh, and cut into pieces.
4. Bring a pot of water to a boil and blanch the kale for 2–3 minutes. Drain well.
5. Finely chop the kale in a food processor, then remove and set aside.
6. Blend pumpkin, olive oil, nutmeg, salt, and pepper in a food processor until smooth.
7. Stir the chopped kale into the pumpkin purée. Set aside.

Cook the Turkey Filling
1. Heat a pan over medium heat and add the olive oil.
2. Add celery and leek; sauté for 2 minutes until fragrant and soft.
3. Add ground turkey and cook for 5 minutes, breaking it up as it browns.
4. Stir in ketchup, bay leaf, herbes de Provence, paprika, salt, and pepper.
5. Continue to cook for another 5 minutes until the liquid reduces. Remove bay leaf.

Assemble & Bake
1. Preheat the oven again to 375°F (190°C) if needed.
2. Spread the turkey mixture evenly in a glass baking dish (20×20 cm).
3. Spoon the pumpkin–kale purée on top and smooth it evenly.
4. Bake uncovered for 1 hour, until the surface turns lightly golden.
5. Let rest for 10 minutes before serving.

Serve warm with a fresh side salad.
Enjoy the golden colors and earthy aromas, a simple dish that captures the cozy spirit of autumn.
Happy Thanksgiving!