Leftover Turkey Potpies Baked in Mini Squashes

Directions

Cut off top third of each squash. Thoroughly scrape out seeds and loose fiber.

Place tops back on squash and place them on baking sheet.

Bake at 350℉ (180℃) until flesh is tender, 30 minutes.

Bring broth to boil in pan. Add carrots, celery, green beans, and sweet red pepper and blanch until tender-crisp.

Reserve vegetables and drain off remaining stock into large measuring cup.

Add enough milk to make 1½ cups stock mixture.

Melt butter in heavy saucepan over medium heat. Add onion and mushrooms and sauté until soft, 2 to 3 minutes.

Stir in flour and cook 1 minute.

Gradually whisk in stock mixture until ingredients are well incorporated.

Add herbs and seasonings and cook over low heat 2 to 3 minutes.

Stir in reserved vegetables and turkey.

Remove from heat and keep warm.

Prepare biscuits (directions below).

When Squash is done, remove from oven, and increase oven temperature to 400℉ (200℃).

Trim off excess flesh around edges of squash to create space for filling.

Extra squash flesh can be added to filling.

Spoon filling into each squash.

Top each with 1 unbaked biscuit round. Place on baking sheet and bake until biscuits are done, about 20 minutes.

Note: Fresh herbs can be substituted for dried herbs, using twice the amount.

To make Whole Wheat and Herb Biscuits:

Sift together flours, baking powder, baking soda and salt into large bowl.

Cut in shortening until mixture resembles coarse meal. Stir in sage, thyme, oregano, dill and parsley.

Combine buttermilk and honey in small bowl and mix well. Add to dry ingredients and stir gently with fork until medium soft dough is formed.

Turn dough out onto lightly floured surface and divide into 4 pieces.

Pat each into a round the size of squash top. Use as directed above.