Sage Turkey Butternut Squash Stuffing Casserole Recipes

BUTTERNUT SQUASH AND TURKEY CASSEROLE

Steps:

• Preheat the oven to 350ºF. Cut the butternut squash in half lengthwise and scoop out all of the seeds. Place it in a baking dish, cut side down. Fill the dish with about 1/2" of hot water. Bake, uncovered, for 45 minutes.
• Drain the water from the dish and turn the squash cut side up. Return to the oven and continue to bake until soft, 10-15 minutes. Remove from the oven and allow to cool slightly. Scoop the flesh out of the squash and place in a bowl. Mash, and then set aside.
• Melt the butter in a sauté pan. Add the onion and cook until soft. Stir in the croutons, salt, poultry seasoning and pepper. Stir and cook for 2-3 minutes. Stir in the turkey, chicken broth, and reserved squash and cook until heated through.
• Grease a 1 1/2 to 2 quart baking dish. Transfer the squash mixture to the dish and bake uncovered for 20 minutes. Sprinkle the top with the cheese, then return to the oven to bake until the edges are bubbling and the cheese is melted, 5 to 10 more minutes.

SAGE TURKEY & BUTTERNUT SQUASH STUFFING CASSEROLE

Steps:

• Preheat oven to 400° F.Prepare a large rimmed baking sheet with aluminum foil topped with a layer of parchment paper (if you'd like an easy clean-up!). Place the butternut squash in the microwave for 3-4 minutes. This will make it easy to slice through it lengthwise with a sharp knife. Use a spoon to scoop out the inner pulp and seeds. Then lay it cut-side down, chop off the ends, and use a vegetable peeler to peel off the outer skin. Then chop into equal-sized cubes.
• Spread out the cubes of squash on the sheet pan and drizzle with olive oil. Toss around to evenly coat all sides with the oil. Then heavily season with salt and pepper. Toss the squash and season again, if needed.
• Bake for 30 minutes, or until the squash is fork-tender.
• While the butternut squash is roasting:In a large skillet, heat 2 tablespoons olive oil and melt 2 tablespoons unsalted butter over medium-high heat. Stir in fennel, onions, celery, salt, and pepper; cook about 7 minutes until softened.
• Then mix in garlic, chopped sage, and rosemary. Add the turkey and 1 additional tablespoon of unsalted butter. Sprinkle with additional salt and pepper (optional).Stir in white wine and stir for about 45 seconds. Reduce temperature to medium heat.
• Drop in the sourdough bread cubes and chopped pecans. Pour in 1½ cups chicken broth and toss the bread cubes and veggie mixture until the bread is well coated. Remove from heat.
• Once the butternut squash has finished baking:Reduce the oven temperature to 350° F and spray a 13x9 - inch casserole dish with non-stick cooking spray.
• Transfer the butternut squash to the casserole dish. Then mix the bread and veggie mixture gently into the squash. Drizzle the top with olive oil and sprinkle with salt and pepper.
• Bake for 30 minutes.Sprinkle with cranberries and herbs prior to serving.

KRISTIN'S TURKEY BUTTERNUT SQUASH CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch square baking dish.
• Heat olive oil in a skillet over medium heat; cook and stir ground turkey until crumbly and browned, 5 to 10 minutes. Add butternut squash and onion to ground turkey; cook and stir until squash is slightly tender, 5 to 10 minutes. Drain any excess grease from skillet.
• Whisk milk, mozzarella cheese, butter, eggs, salt, and pepper together in a bowl; stir into turkey mixture. Transfer squash-turkey mixture to the prepared baking dish. Sprinkle crackers over squash-turkey mixture.
• Bake in the preheated oven until cooked through and bubbling, 25 to 30 minutes.