Ground Turkey Stuffed Vegetables

Ground Turkey Stuffed Vegetables

I looked in the fridge and saw that I had a couple of zucchini, eggplants and tomatoes that needed to get used up. I have a tendency toward being a ‘kitchen sink’ cook at times. Use what you have on hand rather than letting it go bad – it saves you money! Yes, you can eat clean, eat organic and not spend a fortune if you are creative.

Oh – I looked into another container – there is about a cup of quinoa left from the other night. Hmmm. What can I do with this? Ahhhh here we go!

Ingredients:

•2 medium zucchini 2 medium tomatoes 2 medium eggplants •1 tsp butter 1 tbsp olive oil •1/2 med onion, finely diced •1/2 red pepper minced 1/2 yellow pepper minced •3 cloves garlic, minced •1/4 cup white wine ½ cup salsa (I used homemade organic) •2 lbs ground turkey (We bought 4 free range turkeys from our local farmers** had 1 for Thanksgiving, one in the freezer and took 2 to a local butcher*** and had breasts cut and wrapped, and ground turkey wrapped in one lb packages. Good for the winter! •1/4 cup + 2 tbsp fresh grated parmesan cheese •1 chicken broth (I have my own in the freezer and ready to go! •1 cup cooked quinoa •1 tsp marjoram •1 tsp dried basil •1 tsp paprika •1 tsp fresh chopped rosemary •Salt and fresh pepper

Directions: Preheat oven to 400°. Cut zucchini andi eggplant in half lengthwise and using a spoon, scoop out flesh, leaving 1/4" thick Cut the top off tomatoes and scoop out flesh.. Arrange in a baking dish. Set the scooped out vegetable aside. Mince the onion, peppers, garlic and scooped out vegetables. (I used my Pampered Chef hand food processor)****

In a large saute pan, melt butter and add the minced vegetables, including garlic.. Cook on a medium-low for about 2-3 minutes, until onions are translucent. Add a pinch of salt and wine. Cook until it reduces. Remove from pan and set aside. .Heat olive oil in pan, then add ground turkey and season with salt and pepper cooking until turkey is crumbly. Add spices, and salsa. Mix well and cook another minute. Place turkey meat in a large mixing bowl and set aside to cool. When cooled, add ¼ cup parmesan cheese, vegetable mixture and quinoa. Mix well. Using a spoon, fill hollowed zucchinis, eggplant and tomato with stuffing. Melt butter and mix with remaining parmesan cheese and breadcrumbs. This mixture goes on the top of the stuffed vegetables. Pour chicken broth in bottom of the baking dish and cover with foil. Bake 35 minutes. 

*I just bought a bottle of Bragg’s Olive oil from http://www.thecountryway.ca/ It seems to be a very good quality! **Two turkeys came from http://www.valleyfieldfarm.ca And the other two from: http://buyalgoma.ca/farm/pearce-farm Very good turkeys from both places and I love knowing that they were raised locally by farmers who care about quality. ***Local butcher who does a fabulous job (and also carries local Buffalo among other great products: http://www.easygourmet.ca/

****Pampered chef products - https://www.facebook.com/kimscuisine

Hope you enjoy a healthy meal!

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