*  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 to 6" in diameter 
   1 1/2  c             Chicken broth 
     1/3  c             Carrots -- thinly sliced
     1/2  c             Celery -- thinly sliced
     1/3  c             Green beans -- cut into 1/2" pieces 
     1/3  c             Sweet red pepper -- diced
   1      c             Milk (approximate) 
   2      tb            Butter 
     1/4  c             Onion -- chopped
   2      lg            Mushrooms -- chopped 
   3      tb            Whole wheat flour 
     1/4  ts            Dried thyme 
     1/4  ts            Dried oregano 
     1/8  ts            Dried dill
   1      tb            Fresh parsley -- chopped 
   1      ds            Tabasco sauce 
     1/8  ts            Freshly ground black pepper 
     1/2  ts            Salt, or to taste 
   1      c             Cooked turkey -- cubed and skinned 
                        Whole wheat and herb biscuits 
                        - (recipe below) 
 
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 350 F until flesh is tender, 30 minutes. 

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. 

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. 

Prepare biscuits 

When Squash is done, remove from oven, and increase oven temperature
to 400 F. 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     c  Unbleached all purpose flour 
  3/4 c  Whole wheat flour 
2     ts Baking powder 
  1/2 ts Baking soda 
  1/2 ts Salt 
  1/4 c  Shortening 
  1/2 ts Dried sage 
  1/2 ts Dried thyme 
  1/2 ts Oregano 
  1/4 ts Dried dill
1     tb Fresh parsley; finely chopped
  3/4 c  Low-fat buttermilk 
1     ts Honey 
 
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. 

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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