Step 1: Preheat your oven to 400°F (200°C). Carefully slice off the top 1/4 of each pumpkin to create a lid. Scoop out all the seeds and fibrous strands from the inside of each pumpkin. Lightly brush the inside of each pumpkin with olive oil and season with salt and pepper.
Step 2: Place the prepared pumpkins cut-side up on a baking sheet. Bake for 30-40 minutes, or until the pumpkin flesh is tender when pierced with a fork but still holds its shape. Remove from the oven and set aside.
Step 3: While the pumpkins are baking, prepare the stuffing. In a large skillet, melt the 4 tablespoons of butter over medium heat. Cook, stirring occasionally, until the butter turns golden brown and smells nutty (about 3-5 minutes). This is your brown butter.
Step 4: Add the chopped onion to the skillet and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and chopped fresh sage; cook for another minute until fragrant.
Step 5: Add the ground turkey to the skillet, breaking it up with a spoon. Cook until the turkey is fully browned and no pink remains, about 8-10 minutes. Drain any excess fat from the skillet.
Step 6: Stir in the cooked rice, chicken broth, dried cranberries, chopped pecans, salt, black pepper, and nutmeg. Mix well to combine all ingredients. Let it simmer for 2-3 minutes to allow the flavors to meld.
Step 7: Carefully spoon the ground turkey stuffing mixture into each par-baked pumpkin cavity, mounding it slightly. If using, sprinkle the top of the stuffing with grated Parmesan cheese.
Step 8: Return the stuffed pumpkins to the baking sheet and bake for an additional 20-25 minutes, or until the stuffing is heated through and the pumpkins are very tender. If you added cheese, bake until it's golden and bubbly.
Step 9: Remove from the oven and let rest for a few minutes before serving. Garnish with additional fresh sage, if desired.