Butternut Turkey Bake

posted in: Chicken, Turkey | 0

This butternut turkey bake aka Thanksgiving dinner casserole is so yummy. I made this after Thanksgiving with some of our leftover turkey. I also make it throughout the year with turkey or chicken. Sometimes I just crave turkey and stuffing in July, so this recipe is perfect to tide me over until the next Thanksgiving.

Butternut Turkey Bake
Author: 
Recipe type: Casserole
Serves: 4
 
Ingredients
  • 1 medium butternut squash (about 2-1/2 pounds)
  • 1 finely chopped onion
  • 1 tablespoon butter
  • 2 cups seasoned salad croutons or dry stuffing mix
  • ½ teaspoon salt
  • ½ teaspoon poultry seasoning
  • ½ teaspoon pepper
  • 2 cups cubed cooked turkey or chicken
  • 1 cup chicken broth
  • ½ cup shredded cheddar cheese
Instructions
  1. Cut squash in half; discard seeds. Place cut side down in a 15-in. x 10-in. x 1-in. baking pan; add ½ in. of hot water. Bake, uncovered, at 350° for 45 minutes.
  2. Drain water from pan; turn squash cut side up. Bake 10-15 minutes longer or until tender. Scoop out flesh; mash and set aside.
  3. In a large skillet, saute onion in butter until tender. Stir in the croutons, salt, poultry seasoning and pepper. Cook 2-3 minutes longer or until croutons are toasted. Stir in the squash, turkey and broth; heat through.
  4. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted.
Nutrition Information
Serving size: 1¼ cup Calories: 383 Fat: 15 g Saturated fat: 8 g Carbohydrates: 37 g Sugar: 7 g Sodium: 828 mg Fiber: 8 g Protein: 28 g Cholesterol: 85 mg
8 Weight Watchers Smart Points per serving

Cut squash in half; discard seeds. Place cut side down in a 15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 45 minutes.


Drain water from pan; turn squash cut side up. Bake 10-15 minutes longer or until tender. Scoop out flesh; mash and set aside.


In a large skillet, saute onion in butter until tender.

Stir in the croutons, salt, poultry seasoning and pepper. Cook 2-3 minutes longer or until croutons are toasted. Stir in the squash, turkey and broth; heat through.


Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 20 minutes.

Sprinkle with cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted.

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