Preheat your oven to 400ºF (200ºC). Carefully slice the tops off of each small sugar pumpkin and scoop out the seeds. Rub the inside of the pumpkins with extra-virgin olive oil, seasoning them generously with kosher salt and freshly ground black pepper. Place the pumpkins upright on a baking sheet and roast them for about 35 minutes, until the flesh is tender and can be easily pierced with a fork.

In a large sauté pan, heat a tablespoon of olive oil over medium heat until it shimmers. Add the diced carrots, onions, and celery, cooking them for about 5 minutes until they turn tender and fragrant. Next, add the ground turkey to the pan, breaking it up as it browns over another 5 minutes. Once cooked, transfer the mixture to a bowl and stir in toasted stale baguette cubes until fully combined.

In the same sauté pan, melt unsalted butter over medium-low heat, swirling it until it begins to brown slightly, releasing a nutty aroma. Add the chopped fresh sage and cook for approximately 1-2 minutes until fragrant, then remove from heat. Pour the sage-infused butter over the turkey mixture, tossing everything together with chicken stock to moisten the bread. Gently fold in 1 cup of shredded Gruyère cheese until evenly distributed.

Once the pumpkins are tender from roasting, remove them from the oven and carefully fill each pumpkin generously with the savory ground turkey filling. Sprinkle the remaining Gruyère cheese atop the stuffed pumpkins. Lower the oven temperature to 350ºF (180ºC) and return the pumpkins to bake for another 15 minutes, until the cheese is bubbling and golden brown.

Remove the stuffed pumpkins from the oven and let them rest for a few minutes to cool slightly. For a beautiful presentation, place the pumpkin tops against the sides, and serve immediately.