© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1/4 c olive oil, DIVIDED
4 lbs GROUND TURKEY
1 lb onion, thinly sliced
8 Cloves garlic, minced
2 tsp salt
1 tsp black pepper
8 Large eggplants, peeled & cut into 1/2-inch cubes
10 Medium green bell peppers, seeded & cut into 1/2-inch cubes
1-1/3 tbsp sugar
4 Each tomatoes, cut into wedges
1/3 c fresh oregano, finely chopped
3 tbsp fresh mint, finely chopped
1/2 c Feta cheese, crumbled
Over medium-high heat, heat 2 tablespoons oil. Add and sauté turkey, onion, garlic, salt and pepper 5 to 6 minutes or until turkey reaches an internal temperature of 165 F. Remove turkey mixture from skillet and set aside.
In same skillet, sauté eggplant and green pepper in remaining oil 4 minutes or until vegetables are tender.
Combine turkey mixture with vegetable mixture. Stir in sugar and tomato. Cook mixture 4 to 5 minutes until heated throughout.
Add oregano and mint in the last 5 minutes of the cooking process.
To serve, portion and sprinkle Feta cheese over the turkey mixture.