Turkey Moussaka with Gorgonzola Cream Sauce

By Executive Chef and Owner Peter Ballarin


1 (about 3 lbs total weight) TURKEY LEG and THIGH, skin removed


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




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.


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.


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.


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.


Unmold and serve with Gorgonzola Cream Sauce. Add fresh rosemary for garnish.