Turkey - Stuffed Eggplant
DUBLIN, N.H. (NEWS CENTER) -- A new cookbook rewards all your hardwork in the garden by turning your vegetables into delicious meals.
The publishers of The Old Farmer's Almanac, based in Dublin, N.H., drew on their planting expertise to create the new edition of the Garden-Fresh Cookbook. It includes 325 recipes designed to get more produce into your diet.
NEWS CENTER's Lee Nelson put on his apron for a cooking lesson from one of the book's editors, Sarah Perreault. She taught him how to cook Turkey-Stuffed Eggplant. Here is the recipe:
- 2 medium eggplants
- 6 tablespoons (¾ stick) butter
- 1 pound mushrooms, diced
- 2 onions, diced
- 2 cups diced cooked turkey
- ¼ cup dry white wine
- salt and pepper, to taste
- ¼ cup grated cheese
- chopped fresh oregano, for garnish
Preheat the oven to 400°F. Grease a cookie sheet. Cut the eggplants in half lengthwise and carefully scoop out the pulp. Dice the pulp and set aside. In a skillet over medium heat, melt the butter. Add the diced eggplant pulp, mushrooms, and onions and sauté for 15 minutes, or until the vegetables are soft. Add the turkey and stir to blend. Add the wine and season with salt and pepper. Spoon the mixture into the eggplant shells, mounding it above the shell rims, if necessary. Place the shells on the cookie sheet. Sprinkle the shells with cheese and bake for 15 minutes. Garnish with oregano. Makes 4 servings.
For more recipes or to get a full copy of the Garden-Fresh Cookbook, click here for a link to The Old Farmer's Almanac website.
NEWS CENTER