Step 1: Preheat your oven to 375°F (190°C). Carefully slice off the top 1/4 of each mini pumpkin to create a lid. Using a spoon, scoop out the seeds and stringy bits from inside each pumpkin. Lightly brush the inside and outside of the pumpkins with olive oil, then season with salt and pepper. Place them on a baking sheet.
Step 2: In a large skillet, melt 6 tablespoons of butter over medium heat. Cook, swirling occasionally, until the butter turns a rich golden-brown and smells nutty (about 3-5 minutes). Be careful not to burn it.
Step 3: Add the chopped fresh sage leaves to the brown butter and let them sizzle for about 30 seconds until fragrant. Remove 2 tablespoons of this brown butter and sage mixture and set aside – this will be drizzled over the finished dish.
Step 4: To the remaining brown butter and sage in the skillet, add the ground turkey. Break it up with a spoon and cook until browned, about 5-7 minutes. Drain any excess fat.
Step 5: Stir in the finely diced onion and minced garlic into the turkey mixture. Cook until the onion is softened, about 5 minutes. Add the diced apple and cook for another 2-3 minutes until slightly tender.
Step 6: Incorporate the breadcrumbs, chicken broth, dried cranberries, chopped pecans, and a pinch of ground nutmeg into the turkey mixture. Season generously with salt and black pepper. Cook for a few more minutes, stirring, until the liquid is mostly absorbed and the mixture is well combined. Taste and adjust seasonings as needed.
Step 7: Carefully spoon the ground turkey mixture into each hollowed-out mini pumpkin, mounding it slightly. Place the pumpkin tops back on.
Step 8: Bake the stuffed mini pumpkins for 35-45 minutes, or until the pumpkin flesh is tender when pierced with a fork and the filling is heated through. The exact time will depend on the size and variety of your pumpkins.
Step 9: Once baked, remove the ground turkey brown butter sage stuffed mini pumpkins from the oven. Drizzle generously with the reserved brown butter and sage mixture before serving.