How to make it

1. Preheat the oven to 400º Fahrenheit. Turn each pumpkin on its side, and use a sharp knife to slice the top, including the stem, off the pumpkin, about 1-inch down. Use a spoon to remove the seeds and discard or reserve for another use. Rub the inside of the pumpkins with 2 tablespoons of the olive oil. Season with salt and pepper then arrange the pumpkins and cut off tops on a baking sheet. Roast until the meat is soft, about 35 minutes. Set aside.
2. Heat a large sauté pan over medium-low heat, add the remaining oil and heat through. Add the carrots, onion and celery and sauté until tender, about 5 minutes. Add the ground turkey to the pan and sauté, stirring occasionally and using a wooden spoon to break up any large pieces, until the meat is browned, about 5 minutes. Season with salt and pepper then remove the turkey mixture to a large mixing bowl and toss with the bread cubes.
3. Lower the oven to 350º Fahrenheit. Return the pan to medium-low heat, add the butter and allow to melt. Add the sage, Lee Kum Kee Panda Brand Oyster Flavored Sauce, and Lee Kum Kee Sriracha Chili Sauce to the pan and cook until the butter is nutty and fragrant, about 4 minutes.
4. Add the spicy sage butter to the turkey mixture. Pour the chicken stock over top, tossing to combine until all the bread is moistened then add 1 cup of the Gruyère cheese and toss to combine.
5. Fill the roasted pumpkins with the stuffing mixture until packed and almost overflowing. Top each with the remaining Gruyère cheese. Bake until the cheese has melted and begins to bubble, about 15 minutes. Remove and serve immediately with the pumpkin tops propped against the side.