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.<\/p>\n
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.<\/p>\n
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<\/a>.<\/p>\n Yield: approximately 16 1-cup servings<\/p>\n
| Ingredients<\/td>\n<\/tr>\n | |||||||||||||
| 1<\/td>\n | Lb.<\/td>\n | Turkey sausage, cubed<\/td>\n<\/tr>\n | |||||||||||
| 4<\/td>\n | Tbsp<\/td>\n | Butter<\/td>\n<\/tr>\n | |||||||||||
| 1<\/td>\n | Lg.<\/td>\n | Onion, diced (2 cups)<\/td>\n<\/tr>\n | |||||||||||
| 8<\/td>\n | Cloves<\/td>\n | Garlic, minced<\/td>\n<\/tr>\n | |||||||||||
| 1<\/td>\n | Tbsp<\/td>\n | Italian seasoning<\/td>\n<\/tr>\n | |||||||||||
| 4<\/td>\n | Lb.<\/td>\n | Yellow squash, sliced, fresh or frozen<\/td>\n<\/tr>\n | |||||||||||
| 2<\/td>\n | Cups<\/td>\n | Chicken stock<\/td>\n<\/tr>\n | |||||||||||
| 3<\/td>\n | Cups<\/td>\n | Italian breadcrumbs, divided<\/td>\n<\/tr>\n | |||||||||||
| \u00bd<\/td>\n | Cup<\/td>\n | Parmesan cheese<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
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