© 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 (about 3 lbs total weight) TURKEY LEG and THIGH, skin removed
1 qt TURKEY STOCK
1 Large sweet onion, rough chop
1/2 Head celery, leaves removed and rough chop
2 Large portabella mushrooms, stems removed and rough chop
2 Cloves fresh garlic, rough chop
As needed fresh rosemary
1/2 tsp ground cinnamon
Pinch freshly grated nutmeg
Pinch ground ginger
To Taste salt and freshly ground black pepper
1 Large eggplant
As needed sea salt
As needed olive oil
As needed dry bread crumbs
2 oz unsalted butter
1 c cream
2 oz Gorgonzola, crumbled
To Taste salt and freshly ground black pepper
As needed fresh rosemary for garnish
TURKEY PREP
Poach turkey in stock with onion, celery, portabellas and garlic until turkey falls away from the bone. Cool, cover and reserve all ingredients in the refrigerator.
Remove bones from cooled turkey. Chop turkey with a little turkey stock and the cooked onion, celery, portabellas and garlic in a food processor until well blended. Stir in rosemary, cinnamon, nutmeg and ginger. Adjust seasoning with salt and pepper.
EGGPLANT PREP
Slice eggplant in 1/4-inch rounds.
Line a large baking sheet with parchment paper. Arrange eggplant slices in layers on paper, sprinkling each layer with sea salt. Let stand at room temperature about 30 minutes. Drain and pat eggplant slices dry with clean paper towels.
Heat olive oil and fry eggplant slices until they are light brown. Drain.
ASSEMBLY and SERVICE
In a 4-inch ramekins or soufflé cups, sprinkle bread crumbs and alternate layers of eggplant with turkey mixture - continually sprinkling layers with bread crumbs.
Place ramekins on a tray and bake in a preheated 400 degree F oven for 20 minutes or until bubbly.
GORGONZOLA CREAM SAUCE
Melt butter in heavy small saucepan over low heat. Gradually whisk in cream and simmer about 1 minute.
Add crumbled Gorgonzola and whisk until cheese is melted and smooth and sauce is reduced to desired consistency.
Adjust seasonings with salt and pepper to taste. Hold for service.
SERVICE
Unmold and serve with Gorgonzola Cream Sauce. Add fresh rosemary for garnish.