Stuffed Shells with Turkey and Eggplant


This was one of my first attempts to slip turkey into our meals.  As the article on the recipe says, “Turkey in this form is low in fats, calories and cholesterol when compared with most other meats.”  There’s so much “stuff” in the stuffing that Luigi never really noticed that it was turkey rather than beef.  In the meantime I cook with a lot of turkey and he is used to it. I don’t make this much any more so whenever I do make it, Louis is quite thrilled, turkey stuffing or not.

  • 1 lb. ground turkey
  • 1 cup minced onion
  • 1 cup grated, peeled eggplant
  • 2 cloves fresh garlic, minced
  • salt and pepper
  • 1 can (28 ounces) tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1 cup red wine OR water
  • 1 tsp. each garlic salt, oregano, basil
  • 1/2 tsp. each tarragon and crushed red pepper
  • 1 package (12 ounces) jumbo pasta shells
  • 1/2 cup grated Parmesan cheese
  • 3/4 cup grated Mozzarella cheese

Brown turkey, onion, eggplant and garlic in hot oil, but do  not burn; season with salt and pepper and reserve. Simmer tomatoes, tomato sauce, wine and seasonings for 15 minutes. Cook pasta shells until done, but still firm; drain. Combine turkey mixture and Parmesan cheese with half of tomato sauce.  Stuff shells; place in 9 by 13-inch pan.  Spoon remaining sauce over each and top with Mozzarella cheese. Bake at 350 degrees for 30 minutes. Makes 8 to 10 servings.

Note: If shells are stuffed ahead of time and refrigerated, do not add sauce or grated cheese until just before baking and increase cooking time by 8 to 10 minutes.  I have also frozen them by first placing them in the freezer on a  baking pan so they don’t touch.  When they were frozen I tossed them into a freezer bag.  When I  was ready to use them, I defrosted them, added the sauce and mozzarella cheese and baked till they were heated through. Tasted just as yummy to us as the freshly made ones.

Published in: on October 4, 2013 at 9:16 pm  Leave a Comment  
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Not-So-Impossible Moussaka Pie


My younger self, a traveler to the Greek Islands and a frequent diner at all the authentic Greek restaurants of Munich (thanks to all the Gastarbeiter) would be appalled to think that I would consider this moussaka.  I don’t consider it moussaka; I just think of it as a tasty way to use eggplant and feta cheese when I have too much of it.

Not-so-Impossible Moussaka Pie

  • I tablespoon olive oil
  • 8 ounces (1/2 lb.) ground beef
  • 2 Tablespoons minced onion
  • 2 Tablespoons minced green pepper (or celery)
  • 1 cup thinly sliced zucchini (or use eggplant; see note below)
  • 1 to 1-1/2 teaspoons dried oregano or 1 Tablespoon chopped fresh oregano
  • Salt and black pepper
  • 1/4 teaspoon cinnamon; 1/8 tsp nutmeg
  • 1 cup crumbled feta cheese
  • 1/2 cup biscuit mix, such as Bisquick
  • 1 cup milk
  • 2 large eggs

Preheat oven to 400 degrees. Lightly grease or mist a 9-inch pie dish with cooking spray.

Heat olive oil in a large skillet over medium-high heat. Crumble in ground beef and cook, stirring and breaking up meat, until the beef is browned, 2 to 3 minutes. Add onion, bell pepper, zucchini, oregano, salt and pepper. Reduce heat to medium and cook, stirring until zucchini softens, 4 minutes.

Transfer beef mixture to pie pan. Srpinkle feta cheese evenly over top.  Whisk together biscuit mix, milk and eggs in a small bowl, then pour this evenly over feta.

Bake the pie until it is golden brown and firm to the touch, 20 to 25 minutes. Remove from the oven and let it cool for 5 minutes. Then cut it  into wedges and serve.

NOTE:  I have made this with pre-cooked eggplant.  I spread about 2 cups of cooked eggplant in the bottom of the pie plate. I topped it with meat, feta cheese and the bisquit mix.

Published in: on July 21, 2013 at 8:33 pm  Leave a Comment  
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