| 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 KHudson123@aol.com on Nov 26, 1997
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