Mostly Moussaka

a plate of ground turkey cooked with vegetables, with potatoes and green beans
This content originally appeared on 
tasteforlife.com
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