A lot of guys ask me each spring if I know any good wild turkey recipes and one of my favorites is Turkey and vegetable lasagna. Now I have done this a number of different ways and since I am trying to watch my girlish figure I am going to share with you my KETO friendly version and my lower cal version
Ingredients: 2 large eggplants, 1 pound ground turkey, 1 large can of whole peeled and steamed roma tomatoes, 2 sprigs of fresh rosemary, Olive oil, 1/2 cup of diced bella mushrooms , 2 cups white wine like a nice Sauvignon Blanc 1/2 cup Parmesan 2 cups shredded mozzarella or I like sliced buffalo mozzarella (Optional)
Step 1: 1 tbspoon of Olive oil in a frying pan or sauce pan heat on high, add a few pinches of salt to the oil, once hot add in your ground wild turkey. cook until brown. make sure you are constantly working the turkey meat into small ground bits something similar to what you would find in a ground beef taco. I like to use a wire whisk to smash and separate the meat while its cooking.
Step 2: once the meat is browned remove meat from pan and with same pan add another table spoon of Olive oil and begin to saute the mushrooms add a pinch of salt and de-glaze with 2 tblsp of your wine. once mushrooms are soft add back in the meat.
Step 3: You can put the tomatoes in a food processor or use a emulsion blender to quickly put a rough puree on the can of romas or you can do like my mamma and just crush each tomato with you hand. Either way put the whole can into the meat / mush mix add one can of water. Bring to a “boil” then lower heat and let simmer for about an hour add the 2 sprigs of rosemary in whole right on top (these will be removed before you serve).
Step 4: preheat your grill to about 400 deg. Then slice eggplants into 1/2″ thick medallions, lay them out on a cookie sheet or flat pan, brush olive oil liberally on both sides of each medallion, then salt & pepper each . Once grill is hot place each medallion on the grill. I set a timer for 4 mins and keep flipping them until they are almost at the point they may start coming apart. Some people like more bite but just make sure they are cooked through. Also you can do this skin on or off. The skin can be a bit “chewy” in the first preparation of this wild turkey recipe but I Prefer it on .
Step 5 : 1st preparation Once your Eggplant is fully cooked plate it with 4 medallions top each medallion with a healthy helping of your meat sauce, sprinkle some Parmesan cheese on top and serve.
Step 5: 2nd preparation Once your eggplant is cooked place an even layer in a baking dish, add a layer of your sauce and then a layer of Parmesan cheese and the slices of mozzarella or shredded cheese. Repeat until pan is full to top then add remainder of your sauce on top. Cover pan with aluminum foil and put in the over for 15 minutes than remove foil and let cook another 5 mins.
There you have it one of my favorite wild turkey dishes done with a little Italian flair. Oh If you were wondering why you needed 2 cups of wine its because you need to enjoy a glass when your meal is ready