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Leftover Thanksgiving Turkey and Stuffing Acorn Squash

Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: 10 Best Turkey Recipes on the Internet
Cuisine: American
Keyword: cranberry, leftovers, stuffing, turkey
Servings: 4
Author: Sweet Basil

Ingredients

  • 2 Medium Acorn Squash
  • 1 Medium Onion finely chopped
  • 2 Cups Turkey cooked, cubed
  • 2 Cups Stuffing cooked
  • 1/2 Cup Cranberry Sauce whole berry
  • 1/3 Cup Chicken Broth *white wine can be used
  • 1/2 teaspoon Salt or to taste
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees.
  • Cut each squash lengthwise in half; remove and discard seeds.
    2 Medium Acorn Squash
  • 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 sides up. Drizzle with olive oil and salt and pepper. Bake, uncovered for 30-40 minutes.
  • Meanwhile, in a pan with a little oil over medium high heat, saute the onion until tender, about 5 minutes. Stir in turkey, stuffing, cranberry sauce and broth. Season if needed.
    1 Medium Onion, 2 Cups Turkey, 2 Cups Stuffing, 1/2 Cup Cranberry Sauce, 1/3 Cup Chicken Broth, 1/2 teaspoon Salt or to taste
  • Spoon turkey mixture into squash cavities, piling it high and mounded.
  • Bake, uncovered, for 25-30 minutes or longer until heated through and squash is easily pierced with a fork. Serve with any remaining cranberry sauce or gravy.

Notes

Reheat in microwave, or place in 350 degree oven till hot.
*This is adapted from Taste of Home

Nutrition

Serving: 1g | Calories: 398kcal | Carbohydrates: 60g | Protein: 16g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 36mg | Sodium: 915mg | Potassium: 998mg | Fiber: 7g | Sugar: 17g | Vitamin A: 1146IU | Vitamin C: 28mg | Calcium: 115mg | Iron: 3mg