WMTV - Recipes - Recipes

Meal Stacking, Oct. 11

By: Robin Shea - marketdays@insightbb.com
By: Robin Shea - marketdays@insightbb.com

Ingredients

Cupboard check/Grocery store

  • Flour
  • Grated parmesan cheese
  • Butter
  • 7-8 lb. Cooked Turkey (i.e. Honeysuckle White Hickory Smoked Turkey approx. $16.00)
  • Milk
  • Loaf of white bread
  • Eggs
  • Bacon
  • Vegetable oil
  • 3-4 Winter Squash (butternut or acorn)
  • Cumin seeds
  • Vegetable Broth
  • Sugar
  • 1 Red Onion
  • Chili powder
  • 1 (15.5 ounce) can yellow hominy or whole-kernel corn, drained
  • Garlic clove
  • 1 (10 ½ ounce) can beef broth
  • Thyme
  • 1 green bell pepper
  • Sage
  • Fresh cilantro
  • Salt
  • Container or bag of stove top (or similar) stuffing
  • Pepper
  • Bag of salad
  • Non-stick spray
  • Raisins
  • Salad Dressing
  • Apples (red or green delicious)


How to start stacking this meal:

  1. Winter Squash has a thick, tough skin and is very difficult to peel; pre-baking the squash will make the task much easier.
  2. Prepare squash for both Meals #1 and Meal #2 at the same time.
  3. Any winter squash will work, but I prefer butternut or acorn squash. Start by cutting the squash in half (use a rubber mallet to tap a large chef ’s knife through the squash). If you have chosen butternut squash you can cut it in additional pieces. Remove the seeds. Add a bit of butter to the open cavity, place cavity side up in a baking dish with 1 to 2 inches of water. Bake at 400 for 20 minutes. Let the squash cool, remove skin and cube. Separate 4 cups for Meal #2 and 1 cup for Meal #1.
  4. Prepare enough corn bread during meal #1 to use in Meal #2. Corn Bread freezes great if you do not plan on preparing meal #2 for awhile.


Tips:
  • Cooked squash can be stored in an air-tight container for 4 to 5 days or it can be frozen for longer.
  • Summer Squash is best suited for soups after it has been frozen, so think about preparing extra and storing it in your freezer.

Directions


MEAL #1: Turkey with Winter Squash Corn Bread

  • 7-8 lb. Cooked Turkey (reserve enough sliced turkey for Meal #3)
  • 1 winter squash
  • 3 tbsp. Spoons butter
  • 3 cups Stuffing Cubes
  • 2 cups corn bread
  • 2 red or green delicious apples peeled and chopped
  • 1 cup raisins
  • 1 med. Onion chopped
  • 3 celery stalks ½ inch diced
  • 1 1/2 tsp. thyme
  • 1 tbl. Spoon sage
  • ¼ tsp. pepper and salt
  • 2 eggs beaten
  • 2 3/4 cups vegetable broth
  • Nonstick spray


  1. Prepare squash as directed in “How to Start Stacking this Meal.”
  2. Prepare Corn Bread according to package instructions
  3. In mixing bowl, combine corn bread and stuffing cubes. Add apples and raisins.
  4. Melt butter in skillet; add onions and celery (remove strings from celery before dicing). Sauté until tender. Add to crumbs. Mix in thyme, sage, salt, pepper, and squash. Add beaten eggs and vegetable broth. Mix well.
  5. Spray Casserole dish with cooking spray and spread mixture evenly in dish.
  6. Bake at 350 for 45 minutes.
  7. Heat Turkey, slice and serve with dressing. Serve with a garden fresh salad garnished with raisins and sweet almonds.



MEAL #2: Winter Squash Stew
  • 2 tsp. cumin seeds
  • 1 tbl. Vegetable oil
  • 1 cup chopped red onion
  • 1 tsp. sugar
  • 2 tbl. All-purpose flour
  • 1 tbl. Chili powder
  • 1 garlic clove
  • 4 cups cubed peeled buttercup squash
  • 2 cups water
  • 1 (15.5 ounce) can yellow hominy or
  • whole-kernel corn, drained
  • 1 (10 ½ ounce) can beef broth
  • ½ cup chopped green bell pepper
  • ¼ cup minced fresh cilantro


  1. Cook cumin seeds in a large saucepan over med. Heat until roasted. Remove seeds and set aside.
  2. Heat oil in saucepan over medium heat add 1 tsp. toasted cumin seeds, chopped onion, sugar; sauté 5 minutes, stir in flour, chili powder, and garlic.
  3. Add squash, water, hominy and broth; bring to a boil.
  4. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer an
    additional 10 minutes or until squash is tender and stew thickens.
  5. Stir in remaining toasted cumin seeds, chopped bell pepper and cilantro.



MEAL #3: Hot Brown Special

  • 1 Loaf white bread
  • 4 ounces butter (6 tbl. Spoons)
  • 3 cups milk
  • 1 beaten egg
  • 6 tbl. Spoons grated parmesan cheese
  • Salt and pepper to taste
  • Slices of roast turkey
  • 2-3 slices of fried crisp bacon per sandwich


  1. Melt butter; add flour stirring constantly until butter absorbs flour. Add milk and parmesan. Add egg to thicken sauce. Do not boil.
  2. Remove from heat add salt and pepper.
  3. Assemble sandwiches by placing 2 pieces of toast; cover with turkey; sprinkle with generous amounts parmesan. Place dish under broiler until sauce.
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