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Ingredients Jump to Instructions ↓

  1. 2 1/2 cups 365g / 12oz Herb-seasoned stuffing cubes - crushed

  2. 1 cup 62g / 2 1/5oz Onion - coarsely chopped (large)

  3. 1 Garlic - minced

  4. 2 tablespoons 30ml Cooking oil

  5. 1 tablespoon 15ml Eggplant - peeled and cubed (small)

  6. 1 tablespoon 15ml Green pepper - cubed (medium)

  7. 1 cup 237ml Zucchini - thinly sliced

  8. 2 Whole tomatoes - seeded and chopped

  9. 1 cup 237ml Mushrooms - sliced

  10. 3 cups 438g / 15oz Cooked turkey - diced

  11. 1 teaspoon 5ml Italian seasoning - crushed

  12. 2 cups 292g / 10oz Swiss cheese - shredded

Instructions Jump to Ingredients ↑

  1. Place the croutons in a greased 12 x 7 1/2 x 2-inch baking dish; set aside.

  2. In skillet cook onion and garlic in hot oil. Add eggplant, pepper, and zucchini. Cook and stir 5 minutes.

  3. Add tomatoes and mushrooms; cook 1 minute.

  4. Stir in remaining ingredients, *EXCEPT* cheese. Cook 1 minute.

  5. In same baking dish, layer 1/2 cup cheese, half of turkey mixture, 1 cup cheese, then remaining turkey.

  6. Bake, covered, in 350 degree Fahrenheit oven for 30 minutes.

  7. Top with remaining cheese. Bake 10 minutes.

  8. Let stand 5 minutes.

  9. This recipe was submitted by Ms. Sloboden to Better Homes and Garden Magazine

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