Sausage Stuffed Squash

Here are some recipes from my vintage collection. These two recipes are often regarded as food in the fall or holiday. Both, however, are good for all time. Turkey Dressing can also be used with chicken (or turkey) all year. During these periods of high prices of groceries, turkey and chicken are almost always good purchases. A meal can be made around one of these sections of the poultry to feed the family very economical. Squash is a vegetable that we could eat more. It is healthy, tasty, and often overlooked.

TURKEY FASHION old dress

This recipe comes from an old church cookbook. No date, or the city.

12 cups bread crumbs
1 cup butter or margarine
1 cup onion, finely chopped
1 1 / 2 cups finely chopped celery
4 eggs, well beaten
1 / 2 c. baking powder
2 v. teaspoon salt
Pepper 1 c. Tea
1 tbsp teaspoon dried sage
poultry seasoning to taste (a lot)
Milk 1 qt
minced offal
broth

Preheat oven to 325 degrees.

Melt the butter in a heavy skillet. Add onion and celery to skillet and cook until they are softened. Put the breadcrumbs in a large bowl. Add celery and onion crumbs. Add eggs, baking powder, salt, pepper, sage, and poultry seasoning, mix together. Add milk, gilblets, and enough broth to make the mixture moist. Turkey pack loosely. If cooked in the oven roasting, baste the turkey juice.
Note: You can save time, especially holidays, cutting the onions and celery one or two days in advance. Seal into a bowl or plastic bag and save up to three days.

APPLE FILLED SQUASH HALVES

2 acorn squash
1 lb. ground beef
1 1 / 2 tsp teaspoon salt
1 / 2 c. cinnamon
2 tart apples, prepared and coarsely chopped (about 2 cups)
1 / 4 cup raisins
salt
4 c. tablespoons brown sugar
2 v. tablespoons butter or margarine, melted

Preheat oven to 400 degrees.

Wash and cut squash in two each. Remove all seeds and fibers of the centers of squash. Place halves cut side down in ungreased baking pan. Add inches of water to a depth of 1 / 4. Bake uncovered until squash is tender, 30-40 minutes. Meanwhile, brown meat and drain fat. Remove from heat and add 1 1 / 2 c. teaspoon salt, cinnamon, apples and raisins. Turn squash cut sides up; leakage of liquid remaining in pan. Scoop pulp from shells, leaving 1 / 4 inch thick wall in each. Season with salt shells. Mash pulp and mix into meat mixture. Pour the mixture into the shells. Sprinkle 1 tablespoon brown sugar on each and drizzle with butter. Bake uncovered until apples are tender, 20-30 minutes.
NOTE: If you prefer, substitute 1 / 2 lb. bulk pork sausage for 1 / 2 lb. ground beef.

Enjoy!