- 1/4 c. bread crumbs
- 1/4 c. grated Parmesan cheese
- 1 1/2 T. extra virgin olive oil -- divided
- 1/2 T. butter
- 1 small yellow onion, cut in half and thinly sliced
- 1 medium stalk celery -- sliced
- 3/4 pound turkey tenderloin -- cubed into bite-size pieces
- 1 tsp. dried thyme
- 2 cloves minced garlic or 1/2 tsp. granulated garlic
- Sea salt -- to taste
- Ground pepper -- to taste
- 2 c. winter squash such as Kabocha (leave the skin on) or Butternut (remove skin) -- cubed into bite-size pieces
Preheat oven to 375°F.
In a small bowl, mix together the bread crumbs, cheese, and one tablespoon of the olive oil. Set aside.
In an oven-proof skillet, heat the remaining half tablespoon of olive oil and butter over medium heat. Sauté the onion and celery for 5 minutes. Add the turkey, thyme, garlic, salt and pepper, cooking until the turkey browns. Add the squash and continue to cook for a few more minutes. Sprinkle the turkey with the bread crumb mixture. Cover the dish and transfer to the hot oven. Bake the casserole for 15 to 20 minutes or until the turkey is completely cooked and the squash is tender.
- Yields: 2-3 servings
- Preparation Time: 30 minutes
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