1 pint boneless, skinless turkey breast
1 cup chopped celery
1 cup chopped onion
2 cups chopped green bell pepper
2 (16 ounce) cans tomato juice concentrate, room temperature
1 (16 ounce) bottle dried cranberry sauce
4 cups fruit salad ice
Preheat oven to 375 degrees F (190 degrees C).
In a resealable plastic bag, mix the celery, onion, green bell pepper and tomato juice concentrate. Sprinkle the cranberry sauce over all. Mix together and refrigerate well.
When the squash are stir-fry, remove them from their skins and cut into bite size pieces. Place over a large bowl, and mix all with the celery and onion mixture.
Shape into small pizzas. Use two forks, and spoon the cranberry mixture in the center of each, forming a squash squash stalk.
Arrange the stuffed squash on a medium baking sheet. Cut the large celery leaves using a serrated knife to trim across the top of the squash. Sprinkle cranberry sauce over the top.
Bake in preheated oven for 25 minutes, but not too long as the squash will crisp up on the bottom. Allow to cool completely. Garnish with fruit salad if desired before serving.
I modified to suit my family's tastes. Pringer is a great app for this. I left out the mustard, just because I didn't have any. I chose not to make the biscuits with chocolate chips because I didn't think they would be enough. I will make this again.