One of our favorite side dishes also makes for a main event meal when sausage and shrimp are added to the base ingredients. In this version, I have added turkey sausage and it still incorporates a fabulous flavor to the amazing vegetable. If you wanted to add shrimp use the 110 count small shrimp, and about a pound of it would do for this quantity.
Some weeks we would rotate this item as a side dish on our daily menu and it would sell out every time, some would order double or triple portions and make it their main dish. Typically, in the restaurant kitchen the recipe called for a 30 pound case of frozen yellow squash, or 12 2.5 pound packs. This was prepared in a large tilt skillet and also with about 5 pounds of diced onions, 5 pounds of diced ham or smoked sausage, and 5 pounds of 110 count shrimp. Not to mention at least one 5-pound container of Italian breadcrumbs.
Sorry, no photographs were taken of this one, just forgot to get the camera into the kitchen that day, or I was taking a break from the photography that day. However, here is a link to many images of Yellow Squash dishes Yellow Squash Casserole Images.
Yield: approximately 16 1-cup servings
|1||Lb.||Turkey sausage, cubed|
|1||Lg.||Onion, diced (2 cups)|
|4||Lb.||Yellow squash, sliced, fresh or frozen|
|3||Cups||Italian breadcrumbs, divided|
|1.||Brown turkey in a large stockpot over medium heat until well browned.|
|2.||Add the butter and allow to melt, then add the onions and sauté until translucent and soft, then add the garlic and stir well, add the Italian seasoning and continue to sauté another minute or so.|
|3.||Add the yellow squash and the chicken stock and bring to a boil. Then turn off the heat and fold in 2 cups of the breadcrumbs.|
|4.||Transfer the squash mixture into a greased 9×13 pan and spread out evenly among the pan. Combine the remaining cup of breadcrumbs with the parmesan cheese and then sprinkle on top of the squash mixture.|
|5.||Bake in a preheated 350° F for 35 to 40 minutes or until bubbling in the sides and browned on top. Allow to rest for 5 minutes before serving.|