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Mostly Moussaka
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Prep Time:
1 hour
Yield:
Serves 6
Recipe Source:
Improvisational Cooking by Ann Forbush ($25.00, 2020). Photo by Ann Forbush.
Ingredients
- 1⁄2 cup olive oil
- 2 leeks OR 1 onion, chopped
- 1 lb. ground turkey
- 4 cloves garlic, crushed
- 1 medium eggplant, chopped
- 1 bell pepper, chopped
- 2 Tbsp mint
- 2 tsp red pepper flakes
- 1 Tbsp pumpkin pie spice blend
- 4 tsp cinnamon
- 2 tsp ground ginger
- 1 tsp ground cloves
- 1⁄2 tsp ground nutmeg
- 1⁄2 tsp oregano
- 1 tsp salt
- 1⁄2 tsp black pepper
- 1⁄2 cup dry white wine
- 2 cans fire-roasted tomatoes
- 1 Tbsp tomato paste
- Grated Parmesan cheese
Directions
- Heat oil in large skillet or stock pot that has a lid, brown onions, turkey, and garlic.
- Add vegetables, spices, wine, and tomato paste. Stir often and use lid to help steam ingredients. Simmer until everything is soft, about 45 minutes. Serve with grated Parmesan cheese.
Notes
- This dish is basically turkey chili with a Greek influence. It balances cool mint with the heat of red pepper and the rustic quality of cinnamon.
- It’s great served with boiled potatoes and steamed green beans (or over rice).
- Feel free to improvise; make a variation with leftover holiday turkey!
Nutrition Info
382 Calories, 19 g Protein, 19 g Carbohydrates, 6 g Fiber, 25 g Total fat (5 g sat), 513 mg Sodium, ★★★★★ Vitamin B6, C, ★★★★ Vitamin B3 (niacin), ★★★ Vitamin B12, K, Phosphorus, ★★ Vitamin E, Zinc, ★ Vitamin A, B1 (thiamine), B2 (riboflavin), Calcium, Folate, Magnesium, Iron, Potassium