Preparation

TURKEY FILLING

• Preheat oven to 400°F and grease a baking dish or 10 oven proof ramequins.
• In a saucepan, gradually add the poultry gravy mix to the water while whisking.
• Heat to serving temperature, keep warm and set aside.
• In a frying pan over medium heat, sauté the onion, garlic and carrots in the oil for 2-3 minutes or until they begin to soften.
• Add the ground turkey and cook until almost done (do not discard the cooking juices).
• Add the poultry gravy and the peas, mix well, and take off the heat.
• Pour the turkey filling in the baking dish or in the ramequins.
• Top with the butternut squash mash.
• Bake on the middle rack for 20-25 minutes or until the butternut just begins to brown and the internal temperature reaches 74°C.

BUTTERNUT SQUASH MASH

• Peel and cut the butternut squash into cubes.
• Steam until fork tender.
• Purée with a hand held blender until smooth.
• Mix in the culinary cream mix.

Serve with sauteed green beans or a green salad and a ramequin of poultry gravy.

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