Turkey Moussaka Recipes

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MOUSSAKA



Moussaka image

Eggplant is layered with a mixture of low-fat ground turkey, tomatoes, onions, garlic, and spices and topped with a light yogurt sauce in our version of moussaka, a Mediterranean classic. Moussaka may be assembled a day in advance and refrigerated; bake for an additional 15 to 20 minutes or until center is hot.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes     Ground Turkey Recipes

Number Of Ingredients 16

2 cups plain nonfat yogurt
1 pound ground turkey
1 yellow onion, cut into 1/4-inch dice
1 clove garlic, minced
1 teaspoon ground cinnamon
1 teaspoon coarse salt, plus more for eggplant
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground pepper
One 28-ounce can whole peeled tomatoes, coarsely chopped
1/4 cup tomato paste
1/4 cup chopped fresh oregano
1/2 cup chopped fresh flat-leaf parsley
2 medium eggplants (about 2 pounds)
1/4 cup (1 ounce) grated Parmesan cheese
1 large egg, plus 1 large egg white
Olive-oil, cooking spray

Steps:

  • Drain yogurt in a cheesecloth-lined sieve until thickened, 2 hours or overnight.
  • Place turkey in a medium saucepan over medium heat; cook until browned, about 6 minutes. Using a slotted spoon, transfer to a medium bowl. Add onion, garlic, cinnamon, salt, nutmeg, and pepper to saucepan; cook until onion is translucent, about 10 minutes. Return turkey to saucepan with tomatoes, tomato paste, and oregano. Bring to a boil; reduce heat to medium low; simmer until sauce has thickened, about 1 hour. Remove from heat; stir in chopped parsley; set aside.
  • Preheat broiler. While sauce cooks, cut eggplants into 1/4-inch slices. Sprinkle with salt on both sides. Place in a colander over a bowl; let stand 1 hour to drain. Discard liquid; rinse each slice under cold running water to remove all salt and juice. Place slices on several layers of paper towels; press out water. Lay dry slices on a clean baking sheet; coat with olive-oil spray; broil until browned, about 2 minutes. Turn; coat with olive-oil spray; broil until browned, about 2 minutes more. Repeat until all eggplant slices have been broiled; set cooked eggplant aside.
  • Place drained yogurt in a small bowl. Add Parmesan and eggs. Whisk together briskly with a fork; set aside.
  • Preheat oven to 400 degrees. Assemble moussaka: Place a layer of eggplant on the bottom of an 8-by-8-inch baking pan. Cover with half the turkey sauce. Place another eggplant layer, then the remaining turkey sauce.Add a final eggplant layer; cover with reserved yogurt mixture. Bake until mixture is bubbling and top starts to brown, about 30 minutes. Transfer to a heat-proof surface; let sit until moussaka cools slightly and firms, about 10 minutes. Cut into squares; serve.

TURKEY MOUSSAKA



Turkey Moussaka image

Make and share this Turkey Moussaka recipe from Food.com.

Provided by chia2160

Categories     Poultry

Time 2h

Yield 8 serving(s)

Number Of Ingredients 17

1 tablespoon vegetable oil
2 medium eggplants, sliced 1/4 inch thin
2 lbs ground turkey
1 onion, chopped
2 (14 ounce) cans diced tomatoes, drained
2 garlic cloves, chopped
2 teaspoons dried basil
2 teaspoons dried oregano
3 tablespoons tomato paste
1 teaspoon ground cinnamon
salt & pepper
2/3 cup breadcrumbs
1/2 cup grated parmesan cheese
2 cups ricotta cheese
8 ounces feta cheese, crumbled
2 eggs
cooking spray

Steps:

  • Preheat oven to 375°F.
  • Heat oil in skillet, add eggplant, sauté 5 minutes per side; remove.
  • Add turkey and onion, stirring to break up clumps.
  • Cook until browned, drain excess grease.
  • Add tomatoes to skillet, add garlic, oregano, basil, tomato paste, cinnamon, salt, pepper.
  • Stir until cooked through, 10 minutes.
  • Spray a 3 quart baking dish with cooking spray and sprinkle with a thin layer of bread crumbs.
  • Add a layer of eggplant, a layer of turkey mixture and sprinkle with parmesan.
  • Top with bread crumbs,repeat layers.
  • In a medium bowl stir together ricotta, feta, eggs and spread over casserole.
  • Cover with aluminum foil.
  • Bake for 1 hr 10 minutes.
  • Remove from oven and remove tin foil.
  • Increase oven temp to broil.
  • Broil for 3-4 minutes until top is browned.
  • Let this stand 10 minutes before slicing and serving.

THE ULTIMATE MAKEOVER: MOUSSAKA



The ultimate makeover: Moussaka image

A light and healthy, but rich-tasting Greek-style dish

Provided by Angela Nilsen

Categories     Dinner, Lunch, Main course

Time 2h35m

Number Of Ingredients 19

2½ tbsp olive oil
1 onion , chopped
2 plump garlic cloves , finely chopped
2 large carrots (350g total weight), diced
450g 5% fat minced beef
100ml white wine
1 tsp ground cinnamon , plus extra
¼ tsp ground allspice
400g can plum tomatoes
2 tbsp tomato purée
1heaped tbsp chopped oregano leaves
2 good handfuls chopped flat-leaf parsley , plus extra to garnish
3 aubergines (about 750g/1lb 10oz total weight), ends trimmed
1 tbsp lemon juice
2 eggs
1 tbsp cornflour
300g 2% Greek yogurt
50g parmesan , grated
halved cherry tomatoes and thinly sliced red onion and rocket salad

Steps:

  • Heat 1 tbsp oil in a large, wide sauté pan. Tip in the onion and garlic, then fry for 6-8 mins until turning golden. Add the carrots and fry for 2 mins more. Stir the meat into the pan, breaking it up as you stir. Cook and stir over a high heat until the meat is no longer pink. Pour in the wine and briefly cook until most of the liquid has evaporated. Stir in the cinnamon and allspice. Tip in the tomatoes, tomato purée and 1 tbsp water (mixed with any juices left in the can), then stir to break up the tomatoes. Season with some pepper, add all the oregano and half the parsley, cover, then simmer on a low heat for 50 mins, stirring occasionally. Season to taste. Mix in the remaining parsley. Can be done a day ahead and refrigerated overnight.
  • While the meat cooks (unless you are doing this a day ahead) prepare the aubergines. Heat oven to 200C/fan 180C/ gas 6. Brush a little of the remaining oil onto 2 large baking sheets. Mix the rest of the oil with the lemon juice. Slice the aubergines into 1cm thick lengthways slices, then lay them on the oiled baking sheets. Brush with the oil and lemon mix, then season with pepper. Bake for 20-25 mins until soft, then set aside. Lower oven to 180C/fan 160C/gas 4.
  • Spread 2 big spoonfuls of the meat mixture on the bottom of an ovenproof dish (about 28 x 20 x 6cm deep). Lay the aubergine slices on top, slightly overlapping. Spoon the rest of the meat mixture on top. Beat the eggs in a bowl. Slacken the cornflour with a little of the yogurt, stir in the rest of the yogurt, then mix this into the eggs with half the cheese. Season with pepper. Pour and spread this over the meat to cover it. Sprinkle with the rest of the cheese, a little cinnamon and a grating of pepper. Bake for 50 mins-1 hr until bubbling and golden.
  • Leave moussaka to settle for 8-10 mins, then scatter over some chopped parsley and cut into squares. Serve with a salad of tomato, red onion and rocket.

Nutrition Facts : Calories 325 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 0.65 milligram of sodium

MOUSSAKA



Moussaka image

Make our easy moussaka for an instant crowd pleaser. This classic Greek dish of layered thinly sliced potato, aubergine and lamb is topped with a creamy béchamel sauce.

Provided by Esther Clark

Categories     Dinner, Main course

Time 2h45m

Number Of Ingredients 19

6 tbsp olive oil
3 medium aubergines, cut into 5mm rounds
800g lamb mince
1 onion, finely chopped
2 fat garlic cloves, crushed
3 heaped tsp dried oregano
2 tsp ground cinnamon
2 bay leaves
200ml red wine
400g can chopped tomatoes
2 tbsp tomato purée
½ tbsp light brown soft sugar
550g Maris Piper potatoes, peeled and sliced into 5mm rounds
40g unsalted butter
40g plain flour
450ml whole milk
40g parmesan, finely grated
whole nutmeg, for grating
1 large egg plus 1 yolk, lightly beaten

Steps:

  • Heat a frying pan over a high heat. Drizzle 4 tbsp of the oil over the slices of aubergine and fry them in several batches for 5-7 mins or until golden brown and beginning to soften. If they look a little dry during cooking, add a dash more olive oil. Set aside on a plate lined with kitchen paper.
  • Heat 1 tbsp of the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Add the mince and fry for 8-10 mins until a deep golden brown, regularly stirring and breaking up with a wooden spoon. Tip into a bowl and set aside. Add the remaining oil to the casserole. Tip in the onion along with a pinch of salt and fry gently for 10-12 mins or until softened and turning translucent. Add the garlic, oregano, cinnamon, chilli and bay cooking for a further min. Return the lamb to the pan and pour in the red wine, bring to a bubble and reduce the wine by half. Stir through the tomatoes, tomato purée and brown sugar, along with 200ml water. Season. Lower the heat and simmer gently, uncovered, for 20 mins, stirring occasionally until the sauce has thickened.
  • Heat oven to 200C/180 fan/gas 4. Bring a large pan of lightly salted water to the boil. Add the potato slices and cook for 6 mins, drain in a colander and leave to steam dry for 10 mins.
  • Melt the butter in a small saucepan, stir in the flour and cook over a medium heat for 1 min. Remove from the heat and whisk in the milk, pouring in a bit at a time, until smooth. Return to the heat and bring to a simmer, cooking for 3 mins. Remove from the heat and whisk through the parmesan, a little grated nutmeg and some seasoning, and finally the whole egg as well as the yolk.
  • Take a large rectangular ovenproof dish. Spoon a third of the meat into the dish and spread out evenly, followed by half the aubergine and half the potato, then the rest of the meat and another layer of aubergines, followed by potatoes. Finish with the béchamel, smoothing the top over with a palette knife. Put in the centre of the oven and cook for 50 mins or until deep golden brown. If it browns too much during cooking, cover the dish. Set aside for 10 mins to cool before serving.

Nutrition Facts : Calories 516 calories, Fat 31 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.37 milligram of sodium

TURKEY AND PEPPER MOUSSAKA



Turkey and Pepper Moussaka image

Make and share this Turkey and Pepper Moussaka recipe from Food.com.

Provided by SweetySJD

Categories     Poultry

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 14

1 tablespoon oil
2 red peppers, cut into strips
2 green peppers, cut into strips
2 lbs lean ground turkey
1 medium onion, chopped
2 (15 ounce) cans diced tomatoes with basil oregano and garlic
3 tablespoons tomato paste
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon black pepper
2/3 cup unseasoned breadcrumbs
1 (15 ounce) container fat-free ricotta cheese
8 ounces feta cheese, crumbled
1/2 cup egg substitute

Steps:

  • Heat oven to 375 degrees.
  • In a large skillet over medium-high heat, heat oil. Add pepper strips, saute 8 minutes. Remove to a medium size bowl.
  • In same skillet cook turkey and onions, stirring to break clumps until turkey is no longer pink. Drain excess liquid from skillet.
  • Drain tomatoes. Add tomatoes, tomato paste, cinnamon, salt and pepper to turkey in skillet, cook 3 minutes, remove from heat.
  • Sprinkle 1/3 cup bread crumbs over bottom of a 13x9inch baking dish. Arrange half the pepper strips over bottom. Layer with turkey mixture; top with remaining bread crumbs and pepper strips.
  • Stir together ricotta cheese, feta cheese and eggs until well blended. Spread mixture over entire casserole, cover with foil.
  • Bake, covered, until bubbly around edges, about 1 hour 10 minutes. Remove from oven, remove foil.
  • Turn on broiler. Broil casserole until topping is browned, about 3 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 337.4, Fat 18.6, SaturatedFat 7.6, Cholesterol 116.5, Sodium 803.2, Carbohydrate 13.8, Fiber 2.1, Sugar 5.2, Protein 28.1

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