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Show Turkey For The Family by Martha Logan iiiiMi 1 im nmgw,mimi uim -uimt Turkey, squash and apples all spell the bounty of the harvest season. They also used to mean a long day in the kitchen for the cook, but that was before the day of the frozen turkey roast that comes in its own aluminum foil roasting pan. This trim, boneless turkey roast is ideal for smaller families. And you can buy it as you like it; all dark meat, all white meat or a combination. It even comes with a turkey gravy concentrate, concen-trate, so you can have old-fashioned turkey dinner goodness without the bother. Turkey Roast With Squash 'n Apple Casserole Yield : 4 servings 2 pound boneless Butter 2 small Johnathan apples, Basted Swift's Premium cored and cut into Turkey Roast with - 12 inch wedges Giblet Gravy Packet 2 tablespoons lemon juice 1 medium acorn squash Vt cup brown sugar Salt ' teaspoon nutmeg 1 tablespoon butter or margarine Prepare turkey roast according to package directions. Cut squash in half lengthwise. Scoop out seeds and pulp in center. Cut crosswise into 12 inch thick slices. Layer squash in a well greased 1-12 quart baking dish. Sprinkle with salt. Add apples and remaining ingredients. Cover. Bake in 350F. oven with turkey roast during the last 40 minutes. Serve with tnrkpv and crihlpt crrnw |