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Leftover Turkey Potpies Baked in Mini Squashes

 

A fancy turkey pot pie baked in Mini squash halves and topped with whole wheat herbed biscuits.
18

Yield

4

servings

Prep

60

min

Cook

60

min

Ready

120

min

Trans-fat Free, High Fiber
 

Ingredients

4 each miniature winter squash
such as sweet dumpling, 4 to 6 inches in diameter
*
1 ½ cups chicken broth
cup carrots
thinly sliced
½ cup celery
thinly sliced
cup green beans
cut into 1/2 inch pieces
cup sweet red bell peppers
diced
1 cup milk
approximately
2 tablespoons butter
butter
¼ cup onions
chopped
2 each mushrooms
large, chopped
3 tablespoons whole-wheat flour
¼ teaspoon thyme
dried
*
¼ teaspoon oregano
dried
*
teaspoon dill weed
dried
*
1 tablespoon parsley leaves
fresh, chopped
1 dash red hot pepper sauce
*
teaspoon black pepper
ground
*
½ teaspoon salt
or to taste
1 cup turkey
cooked, cubed and skinned
*
Whole wheat and herb biscuits
1 cup unbleached all-purpose flour
¾ cup whole-wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup vegetable shortening
*
½ teaspoon sage
dried
*
½ teaspoon thyme
dried
*
½ teaspoon oregano
*
¼ teaspoon dill weed
dried
*
1 tablespoon parsley leaves
chopped
¾ cup buttermilk
1 teaspoon honey

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 333g (11.7 oz)
Amount per Serving
Calories 36423% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 923mg 38%
Total Carbohydrate 20g 20%
Dietary Fiber 6g 23%
Sugars g
Protein 28g
Vitamin A 53% Vitamin C 37%
Calcium 21% Iron 19%
* based on a 2,000 calorie diet How is this calculated?

 

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