Ground Turkey Moussaka (Easy Recipe!)
A comforting recipe for a classic Greek Moussaka made with ground turkey for a lighter twist. This layered casserole features slices of baked eggplant instead of the traditional fried version. A savory meat sauce is made with ground turkey, onions, garlic, and tomatoes, slow-simmered with warm spices like cinnamon. The dish is topped with a rich and creamy homemade béchamel sauce, enriched with Parmesan cheese and egg yolks. The entire casserole is baked for an hour until it is golden brown and bubbly.
Ingredients
- For the Eggplant and Meat Sauce:
- 5 large eggplants
- 1 pound ground turkey
- 1 cup diced red onion
- 2 Tablespoons minced garlic
- 1 (14-ounce) can diced tomatoes
- 2 Tablespoons tomato paste
- 1 teaspoon sugar
- 1/4 cup beef bone broth
- 1 bay leaf
- 1 cinnamon stick
- 1 Tablespoon avocado oil
- Sea salt and ground black pepper
- For the Béchamel Sauce:
- 4 cups unsweetened almond milk (or regular 2% milk)
- 1/2 cup butter
- 1/2 cup all-purpose flour
- Pinch of nutmeg
- 2 large egg yolks
- 1/2 cup shredded Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
- For the Topping:
- 1/4 to 1/2 cup shredded parmesan
Instructions
- Prepare the Eggplant: Slice the eggplants into 1/4-inch thick rounds, season generously with salt, and place them in a colander for 30 minutes to extract moisture. Preheat the oven to 350°F. Rinse the eggplant slices, pat them very dry, and bake on an oiled baking grate for 20 minutes.
- Make the Meat Sauce: While the eggplant bakes, heat avocado oil in a large sauté pan. Cook the onions until they begin to color, then add the ground turkey and cook until browned, about 10 minutes. Stir in the garlic and tomato paste. Deglaze the pan with the bone broth, then add the canned tomatoes, sugar, cinnamon stick, and bay leaf. Bring to a boil, then reduce heat and simmer, covered, for about 30 minutes. Remove the cinnamon stick and bay leaf.
- Make the Béchamel Sauce: In a large saucepan, melt the butter over low-medium heat. Whisk in the flour to make a paste (roux). Warm the milk, then slowly add it to the pan while whisking continuously until smooth. Increase the heat and cook for about 5 minutes, stirring constantly, until the sauce thickens. Let the sauce cool for 5 minutes, then quickly whisk in the egg yolks, nutmeg, salt, pepper, and Parmesan cheese. Stir a spoonful of the béchamel into the meat sauce.
- Assemble and Bake: Grease a large 9×13-inch baking dish. Arrange half of the baked eggplant slices in the bottom. Cover with all of the meat sauce. Add a second layer with the remaining eggplant slices. Pour all of the béchamel sauce over the top and smooth it out. Sprinkle with the remaining Parmesan cheese.
- Bake at 350°F for 60 minutes, or until the top is light golden brown. Let the moussaka cool before slicing to allow the layers to set.
Notes
- Salting and draining the eggplant before baking is a crucial step to remove excess moisture and bitterness, preventing the casserole from becoming watery.
- Letting the finished moussaka rest and cool before slicing is very important, as it allows the béchamel sauce and other layers to set properly.
- This is a great make-ahead dish, as the flavors often improve the next day.
Find it online: https://www.eatswithsoul.com/ground-turkey-moussaka/