"Gypsy gold does not chink and glitter. It gleams in the sun and neighs in the dark."

~ Saying of the Gladdagh Gypsies of Galway

Friday, November 25, 2011

Stuffed Squash Turkey Leftovers

Are you filled from turkey and stuffing and potato's and cranberry sauce.....

Do you still have half a turkey sitting in your fridge? Is your stomach turning at the thought of having to eat one more morsel of it?

I am not one particularly fond of poultry leftovers. It tastes funky to me most of the time. But, I was determined to make use of our leftover turkey...and stuffing...and you get the idea.

Anyways, I came up with a fabulous idea. I'll use some turkey and stuffing and stuff the butternut squash sitting on my counter with it. And it turned out great. Sorry, no photo - but trust me on this one.

Leftover Turkey & Stuffing Stuffed Squash
*amounts of ingredients will vary depending on how large your squash are. Eyeball it.

Leftover Turkey, diced
Leftover stuffing, chopped finely
Cheese of your choice, I used Parmesan
Some Cream
2 Butternut Squash
Halve your squash, scoop out the insides and then try to dice out enough of the neck to have room for more of your stuffing. Save the diced out pieces, chop them finely and throw them into a bowl with your diced turkey, stuffing and cheese. Mix it all together and add in some cream to make it a tad moist.

Coat your squash on the inside with a light layer of olive oil, then stuff with your 'stuffing' mixture. Place them open side face down in a casserole dish, or I used a cast iron skillet large enough to accommodate all 4 pieces.

Have your oven preheated to 400* F and bake for 45 minutes to an hour (depending on size of your squash). Once you can pierce through the skin of your squash, they are done.

Scoop out of the pan or dish with a spatula long enough to get underneath a good portion of squash, flip to have stuff side exposed. It should be nicely browned. Serve. Enjoy. It's delicious. And the squash still intact and now be scoop out with your fork when you dig in for the stuffing mix.

And can I tell you one more thing. I had one stuffed squash left over so I scooped it out and threw it in the fridge and ate it the next day, cold, on leftover rolls for lunch. Seriously still delicious!

The options with this recipe are endless - have fun with it and let me know how you stuff yours!
And the more I think about it, a round squash, like acorn squash, might be a heck of a lot easier to do this with, but butternut is what I had on hand!

This post was shared over at The Healthy Home Economist

1 comment:

Mary said...

This sounds cool. I bet it looked festive and was delicious as well. How original!