| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains, Dairy | Italian | Bh&g magazi, Main dishes, Poultry | 10 | Servings |
INGREDIENTS
| 2 1/2 | c | Herb-seasoned stuffing cubes, crushed |
| 1 | lg | Onion; coarsely chopped |
| 1 | Clove garlic; minced | |
| 2 | tb | Cooking oil |
| 1 | sm | Eggplant; peeled and cubed |
| 1 | md | Green pepper; cubed |
| 1 | c | Zucchini; thinly sliced |
| 2 | Whole tomatoes; seeded and chopped | |
| 1 | c | Mushrooms; sliced |
| 3 | c | Cooked turkey; diced |
| 1 | ts | Italian seasoning; crushed |
| 2 | c | Swiss cheese; shredded |
INSTRUCTIONS
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. This recipe was submitted by Ms. Sloboden to Better Homes and Garden Magazine, issue unknown. Recipe by: Kayleen L. Sloboden, Puyallup, Wash. Posted to MC-Recipe Digest V1 #925 by [email protected] on Nov 26, 1997
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