Leftover Thanksgiving Turkey and Stuffing Acorn Squash
Everyone needs more acorn squash recipes, especially when they are stuffed with leftover Thanksgiving turkey and stuffing! Repurpose all those leftovers in big way!
Last year I was fussing to my Mom on the phone about how much turkey I needed to use up after the holidays and she mentioned that she’d made the yummiest little concoction to use up the last of their turkey leftovers the night before. Quickly she typed up a text to me and I put it to the test within 24 hours. Turkey stuffed acorn squash uses everything you have lying around and my goodness, it’s almost like the perfect sandwich with all of those layers of flavor!
Ingredients for Leftover Turkey Stuffed Acorn Squash
The best thing about this recipe is that it’s so easy and almost all the ingredients are leftovers, so they are already set to throw in. Here is what you will need:
- Acorn Squashes – you want two squashes, cut in half and scooped clean
- Onion – yellow onion, diced small
- Turkey (cooked and chopped) – you can use white meat or dark or a mix of both
- Stuffing – any type of stuffing works great, we love to use our no fuss make ahead stuffing
- Cranberry Sauce – adds the perfect sweetness and tanginess
- Chicken Broth – since you are baking cooked food again, you want to add a little moisture so it doesn’t dry out
- Salt – flavor, you can add as much or as little as you want
The measurements for each ingredient can be found in the recipe card at the end of this post.
How to Make Stuffed Acorn Squash
It’s as easy as cleaning out a couple of acorn squashes and stuffing it with a bunch of Thanksgiving leftovers. So simple! Here are the basic steps:
- Preheat the oven.
- Cut the squashes in half and clean them out. Slice a thin piece off the bottom of each so they sit flat.
- Roast the squashes.
- Saute the onion in a skillet over medium heat. Add the rest of the ingredients and stir together.
- Spoon the mixture into the roasted squash and bake.
- Serve with more cranberry sauce or gravy.
All of these instructions in full detail can be found in the recipe card below.
Can I Use Butternut Squash?
Yes. This recipe is delicious with butternut squash. I would quarter the squash so that they aren’t too big but you absolutely can use butternut squash instead of acorn squash.
Can You Eat Acorn Squash Skin?
Yes, the skin can be eaten but I prefer not to. It is quite thick and has a waxy texture.
How to Eat Stuffed Acorn Squash
Since I prefer to not eat the skin, I treat the skin almost like a bowl. I just take a fork or spoon and dig into the squash. I love getting a little flesh of the squash with some of the filling. It is the perfect bite!
What to Eat with Stuffed Acorn Squash Recipes?
Stuffed acorn squash really is a all-in-one meal. You have protein, vegetables, a carb and fruit all in one place. So you really don’t need anything else, but if you want a couple of other sides, here are a few ideas:
How to Store Stuffed Acorn Squash?
Store any leftovers in an airtight contained in the refrigerator. It will keep for 3-4 days. You can reheat it in the microwave or in the oven on 350 until it is heated through.
Can Acorn Squash Be Made Ahead?
This is a great make ahead meal. Make everything as written up through the second baking. Store in the fridge until ready to serve and then do the second bake.
Layers of flavor all stuffed into an acorn squash is the best way to use up your Thanksgiving leftovers. You should add this fantastic dish to your arsenal of acorn squash recipes.
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Print
Leftover Thanksgiving Turkey and Stuffing Acorn Squash
Course 10 Best Turkey Recipes on the Internet
Cuisine American
Keyword cranberry, leftovers, stuffing, turkey
Prep Time 10 minutes minutes
Cook Time 55 minutes minutes
Total Time 1 hour hour 5 minutes minutes
Servings 4
Calories 398kcal
Author Sweet Basil
Preheat oven to 350 degrees.
Cut each squash lengthwise in half; remove and discard seeds.
Using a sharp knife, cut a thin slice from bottom of each half to allow them to lie flat. Place in a shallow roasting pan, hollow sides up. Drizzle with olive oil and salt and pepper. Bake, uncovered for 30-40 minutes.
Meanwhile, in a pan with a little oil over medium high heat, saute the onion until tender, about 5 minutes. Stir in turkey, stuffing, cranberry sauce and broth. Season if needed.
Spoon turkey mixture into squash cavities, piling it high and mounded.
Bake, uncovered, for 25-30 minutes or longer until heated through and squash is easily pierced with a fork. Serve with any remaining cranberry sauce or gravy.
Reheat in microwave, or place in 350 degree oven till hot.
*This is adapted from Taste of Home Serving: 1g | Calories: 398kcal | Carbohydrates: 60g | Protein: 16g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 36mg | Sodium: 915mg | Potassium: 998mg | Fiber: 7g | Sugar: 17g | Vitamin A: 1146IU | Vitamin C: 28mg | Calcium: 115mg | Iron: 3mg
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