MOUSSAKA
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
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
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
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
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
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
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
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
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
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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TURKEY MOUSSAKA - COLEY COOKS
From coleycooks.com
Reviews 12Category CasseroleCuisine GreekTotal Time 2 hrs 15 mins
- Preheat the oven to 425 degrees and line two sheet pans with parchment paper. Brush the eggplant slices lightly with olive oil on both sides, then lay them out in an even layer on the sheet pans. Sprinkle with salt and pepper, then bake until golden brown, about 20-25 minutes
- While the eggplant cooks, add 3 tablespoons olive oil to a large saute pan, then add the onion. Cook, stirring frequently, until softened and just starting to brown, about 8-10 minutes. Add the garlic, oregano, and cinnamon, then season with salt and pepper. Cook, stirring constantly, for about 2 minutes more.
- Add the turkey and use a spatula to break it up into little bits. Cook until nicely browned, about 8-10 minutes, then add the red wine. Simmer for 2-3 minutes, then add the tomato puree and cook until thickened, about 20-25 minutes. Add the red wine vinegar, taste for seasoning, and add more salt and pepper as needed.
- While the meat sauce simmers, make the béchamel. Melt butter in a medium sauce pan over medium heat. Add the flour and whisk until combined, then slowly pour in the milk while whisking vigorously. Add the bay leaf, then continue whisking until it comes up to a boil. Reduce the heat to low and simmer for about 5 minutes. Remove the bay leaf, then whisk in 1/4 cup of pecorino Romano, nutmeg, and season with salt and white pepper to taste. Set aside to cool.
TURKEY MOUSSAKA | COOKSTR.COM
From cookstr.com
Category TurkeyEstimated Reading Time 3 mins
- Heat the olive oil in a large skillet over medium-high heat until sizzling hot. Add the onion and reduce the heat to medium and cook, stirring, until the onion is soft, about 5 minutes. Add the garlic and continue to cook, stirring, 1 minute more.
- Add the turkey and season with salt and black pepper to taste, stirring to break up the meat as it cooks. Add the cinnamon, bay leaves, basil, red pepper flakes, half the nutmeg, ginger and allspice and cook, stirring, until the turkey is cooked through, about 5 minutes.
- Add the tomatoes, tomato paste and vinegar and stir to combine. Reduce the heat to low and simmer until slightly thick, about 30 minutes. Remove from the heat and set aside.
- While the meat sauce is simmering, make the béchamel sauce: melt the butter in a saucepan over medium heat, whisk in the flour and cook until smooth and pale in color, about 2 minutes. Add the milk in a slow, steady stream, whisking constantly, until all is incorporated. Bring to a low boil, reduce the heat to low and cook, whisking often, until thick and slightly reduced, about 10 minutes. Season with salt and black pepper to taste and remaining nutmeg. Remove from the heat and let cool slightly.
TURKEY MOUSSAKA [RECIPE] - OWN YOUR EATING WITH JASON …
From ownyoureating.com
Cuisine American, MediterraneanTotal Time 2 hrsCategory DinnerCalories 360 per serving
- Place turkey in a medium saucepan over medium heat, break it into small chunks and cook until brown, about 4 minutes. Drain liquid and transfer to a bowl.
- Add onion and garlic in the same saucepan and season with salt, pepper, cinnamon, all spice & cumin. Mix and cook for about 3 minutes. Add ground turkey back to the pan. Add crushed tomatoes and tomato paste. Bring to a boil on high heat then reduce to low and simmer uncovered for one hour.
- While turkey is cooking, prepare eggplants. Remove the ends and slice them thinly lengthways. Spray a baking sheet with cooking spray and place 12 eggplant slices on it. You may need to use two baking sheets or bake them in two batches depending on the size of your oven. Bake for 10 minutes, remove from the oven and let cool.
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