Best 3 Leftover Turkey Stuffed Squash Recipe By Tasty Recipes
Indulge in the delectable flavors of leftover turkey transformed into a hearty and wholesome dish with our enticing recipe collection. Discover the art of stuffing acorn squash with succulent turkey, aromatic herbs, and a delightful blend of spices. Embark on a culinary journey as we guide you through each step, ensuring a perfect balance of flavors and textures in every bite. Whether you seek a comforting weeknight meal or an impressive dish for special occasions, our diverse selection of recipes caters to every palate and preference. From the classic combination of turkey, sage, and bread crumbs to innovative twists featuring wild rice, dried cranberries, and tangy citrus zest, our recipes offer endless possibilities to tantalize your taste buds. Prepare to relish the ultimate leftover turkey experience that will leave you craving more.
Here are our top 3 tried and tested recipes!
LEFTOVER TURKEY STUFFED SQUASH RECIPE BY TASTY
Here's what you need: acorn squashes, leftover turkey, medium onion, carrot, celery, garlic, fresh rosemary, eggs, olive oil, salt, pepper
Provided by Joey Firoben
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F (200°C).
- Using a sharp knife, slice off the top and bottom of an acorn squash to create flat surfaces. Slice the squash in half and scoop out the seeds with a spoon.
- Place the squash halves on a baking sheet lined with parchment paper. Drizzle the squash with olive oil and sprinkle with salt and pepper.
- Bake for 40 minutes, until the squash is tender and easily pierced with a paring knife.
- Then heat the oil in a large skillet over medium-high heat.
- Toss in the onion, carrot, celery, salt, pepper, and rosemary and sauté until the vegetables are completely tender, about 8 minutes.
- Sprinkle in the garlic and sauté until fragrant, about 1 minute.
- Pour in the turkey leftovers and stir the mixture so that everything is evenly mixed.
- Pour the mixture into a large bowl and let it cool about 5 minutes.
- Crack in the eggs and mix so that everything is evenly coated.
- Spoon the turkey mixture into the squash halves.
- Bake for 20 minutes, until the turkey mixture has browned slightly. Then serve.
- Enjoy!
Nutrition Facts : Calories 453 calories, Carbohydrate 58 grams, Fat 9 grams, Fiber 16 grams, Protein 40 grams, Sugar 3 grams
TURKEY-STUFFED ACORN SQUASH
We stuff acorn squash with leftovers like turkey, dressing and cranberry sauce. Make as much or as little as you need to use everything up. -Cindy Romberg, Mississauga, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Cut each squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each half to allow them to lie flat. Place in a shallow roasting pan, hollow side down; add 1/4 in. of hot water. Bake, uncovered, 30 minutes., Meanwhile, place onion in a large microwave-safe bowl; microwave, covered, on high for 1-2 minutes or until tender. Stir in turkey, stuffing, cranberry sauce and wine., Carefully remove squash from roasting pan; drain water. Return squash to pan, hollow side up; sprinkle with salt. Spoon turkey mixture into squash cavities. Bake, uncovered, until heated through and squash is easily pierced with a fork, 25-30 minutes longer.
Nutrition Facts : Calories 502 calories, Fat 12g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 875mg sodium, Carbohydrate 73g carbohydrate (20g sugars, Fiber 9g fiber), Protein 27g protein.
LEFTOVER TURKEY CHEESECAKE
I saw a recipe for this about 8 years ago, but did not have it. Since then I have been searching several websites for it with no luck. This Christmas I decided to try my have hand at it, and my husband agreed that it was a success! Hope you enjoy it as much as we do!
Provided by Sarah Ford
Categories Main Dish Recipes Casserole Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Combine stuffing and 1 tablespoon gravy in a bowl. Press the stuffing into the bottom of a 9-inch pie pan.
- Beat the cream cheese, ricotta cheese, eggs, and 3 tablespoons gravy with an electric mixer in a large bowl until smooth. Fold in the diced turkey. Spoon the filling into the pie pan. Bake in a preheated oven for 35 minutes. Remove from oven and cover the top of the cheesecake with the cranberry sauce.
Nutrition Facts : Calories 308.7 calories, Carbohydrate 26.7 g, Cholesterol 115.2 mg, Fat 14.7 g, Fiber 1.6 g, Protein 17.2 g, SaturatedFat 6.8 g, Sodium 368.1 mg, Sugar 12.3 g
Tips:
- Choose acorn or butternut squash that are firm and heavy for their size.
- Pierce the squash with a fork several times before baking to help it cook evenly.
- To make the stuffing, use a combination of cooked turkey, vegetables, and bread cubes.
- Season the stuffing to taste with salt, pepper, and herbs.
- Stuff the squash with the stuffing and bake until the squash is tender and the stuffing is heated through.
- Serve the squash with additional gravy, if desired.
Conclusion:
Leftover turkey stuffed squash is a delicious and easy way to use up leftover turkey after Thanksgiving or Christmas. It is a hearty and flavorful dish that can be served as a main course or a side dish. The squash provides a sweet and nutty flavor that complements the savory stuffing. This dish is also a great way to get your daily dose of vegetables. So next time you have leftover turkey, don't forget to try this recipe!
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