*  Exported from  MasterCook II  * 
  
                   Turkey Potpies Baked In Mini Squashes 
  
 Recipe By     : New York Newsday 
 Serving Size  : 4    Preparation Time :0:00 
 Categories    : Poultry 
  
   Amount  Measure       Ingredient -- Preparation Method 
 --------  ------------  -------------------------------- 
    4      Mini          Winter Squash, Such As Sweet Dumplings 4 
                         4-6 Inches, In Diameter 
    1 1/2  Cups          Chicken Broth 
      1/3  Cup           Thinly Sliced Carrots 
      1/2  Cup           Thinly Sliced Celery 
      1/3  Cup           Green Beans Cut Into 1/2 Inch Pieces 
      1/3  Cup           Diced Sweet Red Pepper 
    1      Cup           Milk (About) 
    2      Tbls.         Butter 
      1/4  Cup           Chopped Onion 
    2      Large         Mushrooms -- chopped 
    3      Tbls.         Whole Wheat Flour 
      1/4  Tsp.          Dried Thyme 
      1/4  Tsp.          Dried Oregano 
      1/8  Tsp.          Dried Dill Weed 
    1      Tbls.         Fresh Parsley -- chopped 
           Dash          Tobasco Sauce 
      1/8  Tsp           Freshly Ground Black Pepper 
      1/2  Tsp           Salt, Or To Taste 
    1      Cup           Cooked Turkey -- cubed and skinned 
                         Whole Wheat And Herb Biscuits 
                         (Recipe Below) 
  
 1. Cut off top third of each squash.  Thoroughly scrape out seeds and loose
 fiber.  Place tops back on squash and place them on baking sheet.  Bake at
 350F until flesh is tender, 30 minutes. 
 2. Bring broth to boil in pan.  Add carrots, celery, green beans, and sweet
 red pepper and blanch until tender-crisp.  Reserve vegetables and drain off
 remaining stock into large measuring cup.  Add enough milk to make 1 1/2
 cups stock mixture. 
 3. Melt butter in heavy saucepan over medium heat.  Add onion and mushrooms
 and saute until soft, 2 to 3 minutes.  Stir in flour and cook 1 minute. 
 Gradually whisk in stock mixture until ingredients are well incorporated. 
 Add herbs and seasonings and cook over low heat 2 to 3 minutes.  Stir in
 reserved vegetables and turkey.  Remove from heat and keep warm. 
 4. Prepare biscuits 
 5. When Squash is done, remove from oven, and increase oven temperature to
 400F. Trim off excess flesh around edges of squash to create space for
 filling.  (Extra squash flesh can be added to filling). Spoon filling into
 each squash.  Top each with 1 unbaked biscuit round.  Place on baking sheet
 and bake until biscuits are done, about 20 minutes.  Makes 4 servings. 
 Note: Fresh herbs can be substituted for dried herbs, using twice the
 amount. 
  
 Whole Wheat and Herb Biscuits 
 1 cup unbleached all purpose flour 
 3/4 cup whole wheat flour 
 2 teaspoonss baking powder 
 1/2 teaspoon baking soda 
 1/2 teaspoon salt 
 1/4 cup shortening 
 1/2 teaspoon dried sage 
 1/2 teaspoon dried thyme 
 1/2 teaspoon oregano 
 1/4 teaspoon dried dill weed 
 1 tablespoon finely chopped fresh parsley 
 3/4 cup low-fat buttermilk 
 1 teaspoon honey 
  
 1. Sift together flours, baking powder, baking soda and salt into large
 bowl.  Cut in shortening until mixture resembles coarse meal.  Stir in
 sage, thyme, oregano, dill and parsley. 
 2. Combine buttermilk and honey in small bowl and mix well.  Add to dry
 ingredients and stir gently with fork until medium soft dough is formed. 
 Turn dough out onto lightly floured surface and divide into 4 pieces.  Pat
 each into a round the size of squash top.  Use as directed above. 
  
  
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