Prepared by Chef Tyler Cunningham

Wild boar bacon brings incredible, savoury flavour to this stuffed winter squash. If you can find a sweet dumpling squash, its floury texture is particularly good for this recipe.

Stuffed Squash…

• 3 tablespoons melted butter
• 1 1⁄2 lbs multi grain or other favourite bread
• 1⁄2 lb thick-cut wild boar bacon
• 2 large leeks, trimmed and sliced (3 cups)
• 1 1⁄2 lbs mixed mushrooms, cut into bite-size pieces • 1 1⁄2 tsp kosher salt
• 3⁄4 tsp black pepper
• 2 tblsp chopped sage
• 1⁄2 cup dry white wine
• 1 1⁄4 cups chicken stock, more as needed
• 1⁄4 cup apple cider
• 3 tblsp freshly chopped parsley

preparing & cooking your stuffed squash…

1. Heat oven to 250°. Trim the crusts from the bread and cut into 1-inch cubes; Spread the bread pieces out on one or two large baking sheets. Toast in the oven, tossing occasionally, until very dry, about 30 minutes. Transfer to a large bowl to cool. Increase oven temperature to 375°.
2. In a large skillet over medium-high heat, cook the Boar bacon strips until crisp. Transfer to a paper- towel-lined plate to drain, leaving the fat in the pan. Add the leeks to the bacon fat and cook, stirring occasionally, until soft, 5 – 10 minutes. Add the mushrooms, 1 teaspoon salt and 1/2 teaspoon black pepper. Cook, tossing frequently, until mushrooms are tender and most of their juices have evaporated, 10 – 15 mins. Stir in the sage and cook 1 min. Add the wine and cook until it evaporates, about 2 mins. 3. Spoon the mushroom mixture over the dried bread. Stir in stock, stir in the cider. Add parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. The mixture should be moist and very soft. Crumble bacon and stir it in.
4. Prepare the squash by cutting out the top and scooping out the seeds.
5. Put the stuffing in the squash. Set the squash on a baking sheet and bake until the squash is tender when pierced with a fork, about 45 minutes. Serve hot or warm.

Roasted Sweet Baby Squash with Wild Boar Bacon & Mushroom Stuffing

Holiday Turkey Roll will be available at all Black Angus stores during the Thanksgiving & Christmas seasons.

cooking your turkey roll…

1. Preheat oven to 400°
2. Remove Turkey from its packaging being sure to leave the netting on the turkey while roasting.
3. Drizzle 2 table spoons olive oil. Season outside of turkey with kosher salt and pepper. Place on roasting rack over a large pan.
4. Roast at 400° for 20 min then reduce heat to 350° until an instant read thermometer registers 150°, (1 to 1.5 hours). Remove from oven.
5. Brush with maple syrup. Return to oven, and roast until thermometer registers 160° – 165°, (about 20 minutes more).
6. Remove from oven, and let rest for at least 10 minutes. Transfer to a cutting board. Remove netting, and cut crosswise into 1⁄2 inch thick.

Apple & Celery Salad with Walnuts, Honey & Parmesan Cheese

what you need…

• 1/4 cups walnuts
• 1 small shallot, minced
• 1 tblsp sherry vinegar
• 1 tblsp walnut oil
• 1 tblsp extra-virgin olive oil
• Kosher salt & ground pepper
• 2 lbs celery, thinly sliced on the bias • 2 apples sliced thin
• 3 ounces parmesan cheese

what to do…

1. Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for about 8 minutes, until lightly golden and fragrant. Let cool completely, then coarsely chop.
2. In a small bowl, combine the shallot with the sherry vinegar. Whisk in both oils and season with salt and pepper.
3. In a large bowl, toss the toasted walnuts, celery, apple and parmesan. Add the dressing and toss. Serve at once. |E|