Turkey Stuffed Cabbage

Turkey Stuffed Cabbage

	1 Fresh Butternut Squash
	1 Fresh Cabbage
	2 Cups Chopped Cooked Turkey
	2 Cups Cooked White Rice
	1 Cup Cubed Fresh Cooked Pears Pears can be cooked in small sauce pan with minimal water, tablespoon of butter, teaspoon of sugar. Cook on low heat until tender.
	Gently separate individual cabbage leaves from whole cabbage. Steam or boil until slightly tender to heighten flexibility for folding. Do Not Overcook.
	Mix cooked rice, chopped turkey and cubed cooked pears in large mixing bowl. Add ground sage, pepper, and salt to taste.
	Place individual cabbage leaf in casserole dish or large baking pan. Gently open leaf to form a bowl like shape. Spoon turkey/rice mixture into leaf. Fill to aproximately 2/3rds capacity.
	Gently fold cabbage, from base of stem to leaf, rolling as you go until filling is wrapped snugly and firmly in leaf.
	Gently move stuffed cabbage leaf to one end of baking pan or casserole dish to make room for more. Repeat until all filling is used or there is no room left in pan.
	Skin butternut squash with a vegetable peeler to remove thick outer skin. Slice squash from small end to big making slices about 3/4 of an inch. Cube slices with knife and place cubes in vegetable steamer. Season with cinnamon, sugar and butter to taste and steam for approximately 20 minutes or until tender.
	Mix gravy mix according to product instructions. I recommend McCormick brand mixes for the simplicity of use with the fewest undesirable additives. If you have the ability to make white gravy from scratch and have the time, then go for it.
	Plate Stuffed cabbage with dribbling of gravy on top with Cooked cubed butternut squash. Salad greens can be added to balance out plate and meal if desired. Bon appetite..

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