Turkey leftovers take on a new twist with a cranberry pumpkin casserole

Mass Appeal

Chef John Slattery shows us an attractive, tasty way to use up leftover turkey. His turkey Cranberry Pumpkin Casserole can also be made with fresh ground turkey.

Cranberry Turkey Pumpkin Casserole
1 large spaghetti squash
1 pound ground turkey
1 medium onion diced
1 rib celery diced
1 small carrot grated
1 cup dried sweetened cranberries – rehydrated
2 cups roasted pumpkin cut into cubes
2 egg whites
1/2 cup bread crumbs – Can be omitted for gluten free recipe
rosemary 
sage
salt
pepper

Spilt Squash and Remove Seeds, Score inside sprinkle with salt and pepper, set aside.
Saute onions, celery, and carrots until onions are cooked, add herbs and turkey. When turkey is cooked through drain and combine with pumpkin and cranberries, mix in eggs and breadcrumbs. Divide mixture between two squash haves and bake in oven until 165 degrees… about 30 minute at 350.
 

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