Return to Content

Turkey-Stuffed Eggplant

Turkey-Stuffed Eggplant
0 votes, 0.00 avg. rating (0% score)

Yield: 4 servings

Use this stuffing to fill tomato or pepper shells as well.
Turkey-Stuffed Eggplant


  • 2 medium eggplants
  • 6 tablespoons (3/4 stick) butter
  • 1 pound mushrooms, diced
  • 2 onions, diced
  • 2 cups diced cooked turkey
  • 1/4 cup dry white wine
  • salt and pepper, to taste
  • 1/4 cup grated cheese
  • chopped fresh oregano, for garnish


Preheat the oven to 400 degrees F. Grease a cookie sheet. Cut the eggplants in half lengthwise and carefully scoop out the pulp. Dice the pulp and set aside. In a skillet over medium heat, melt the butter. Add the diced eggplant pulp, mushrooms, and onions and saute for 15 minutes, or until the vegetables are soft. Add the turkey and stir to blend. Add the wine and season with salt and pepper. Spoon the mixture into the eggplant shells, mounding it above the shell rims, if necessary. Place the shells on the cookie sheet. Sprinkle the shells with cheese and bake for 15 minutes. Garnish with oregano.

Updated Monday, January 24th, 2011
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111