Taste_Of_The_South_-_Special_Issue_Christmas_Cookbook_2019

79 CHRISTMAS COOKBOOK

Chicken Tetrazzini

with Spaghetti

Squash

MAKES 6 TO 8 SERVINGS

Make it meatless by trading the

chicken for a can of rinsed and

drained white beans and trading the

chicken broth for vegetable broth.

1 large spaghetti squash, halved

lengthwise and seeded

1 cup water, divided

½ cup unsalted butter

1 cup diced yellow onion

2 teaspoons minced garlic

1⁄3 cup all-purpose flour

1 tablespoon chopped fresh

thyme

½ teaspoon kosher salt

¼ teaspoon ground black pepper

1 cup chicken broth

1 cup heavy whipping cream

3 cups shredded cooked chicken

2 cups shredded mild Cheddar

cheese, divided

1¼ cups halved cherry tomatoes,

divided

3 cups cubed cornbread, divided

Garnish: ground black pepper,

chopped fresh thyme

1. Preheat oven to 350°. Spray a
   2- to 3-quart baking dish with
   cooking spray.


2. In a microwave-safe dish, place
   one squash half, cut side down;
   add ½ cup water. Cover with
   plastic wrap, and microwave
   on high for 9 to 10 minutes. Let
   cool; using a fork, scrape out
   squash into a large bowl. Repeat
   with remaining squash half and
   remaining ½ cup water.


3. In a large skillet, melt butter
   over medium heat. Add onion and
   garlic; cook, stirring occasionally,
   until tender, about 3 minutes. Stir
   in flour, thyme, salt, and pepper;
   cook for 2 minutes, stirring
   constantly. Whisk in broth and
   cream; cook, stirring frequently,
   until thickened, about 5 minutes.
   Stir in squash, chicken, 1 cup
   cheese, and 1 cup tomatoes.
   Gently fold in 2 cups cornbread.
   Spoon mixture into prepared dish.
   Top with remaining 1 cup cheese,
   remaining ¼ cup tomatoes, and
   remaining 1 cup cornbread.


4. Bake until hot and bubbly, 35 to
   45 minutes. Sprinkle with pepper
   and thyme, if desired.

Butternut Squash

Casserole with Pulled

Pork and Thyme

MAKES 6 TO 8 SERVING

The simple fl avors of this stunning

casserole come together to create

a dish that’s both comforting and

unexpectedly elegant.

4 pounds butternut squash,

thinly sliced

1 pound pulled pork

3 cups heavy whipping cream

3 cups shredded sharp white

Cheddar cheese, divided

3 tablespoons chopped fresh

thyme

4 cloves garlic, minced

2 teaspoons kosher salt

1 teaspoon ground black pepper

1 cup panko (Japanese bread

crumbs)

¼ cup unsalted butter, melted

Garnish: chopped fresh thyme

1. Preheat oven to 350°. Spray a
   deep 13x9-inch baking dish with
   cooking spray.


2. In a large stockpot, bring squash
   and water to cover to a boil over
   high heat. Reduce heat to low,
   and simmer until squash is tender,
   about 4 minutes; drain well.


3. Spread pork in bottom of
   prepared pan. Top with half of
   squash slices.


4. In a large bowl, combine cream,
   2 cups cheese, thyme, garlic, salt,
   and pepper. Pour half of cream
   mixture over squash. Top with
   remaining squash slices and
   remaining cream mixture.


5. In a small bowl, combine panko,
   melted butter, and remaining 1 cup
   cheese. Sprinkle over casserole.


6. Bake until bubbly, about
   30 minutes. Sprinkle with thyme,
   if desired.