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Roast Turkey with Eggplant Stuffing

Sprinkle both sides of the turkey breast lightly with salt and pepper. Peel the eggplant and slice 1/4" thick. Put eggplant, salt, onion, and water in a 2-quart saucepan. Cover and simmer about 8 minutes until tender. Drain and mash or puree in a blender. Mix with the 2 tablespoons butter, pepper, eggs, and bread crumbs. Turn into a buttered 1 -quart casserole and sprinkle with the grated cheese, salt, and pepper. Arrange turkey breast on top of stuffing. Bake in a preheated 375 F. oven for 1 hour, basting the breast occasionally with the 1/4 cup of melted butter.  Makes 4 servings. 1 (2-pound) turkey breast
Salt
Freshly ground black pepper

Eggplant Stuffing:
1 medium eggplant (about 1 pound)
1 teaspons salt
1 tablespoon finely chopped onion
1 cup water
2 tablespoons melted butter
teaspoon freshly ground black pepper
2 eggs, beaten
cup dry bread crumbs
cup grated Cheddar cheese
cup melted butter for basting

 

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Betty Groffs newly revised and illustrated Country Goodness Cookbook is a virtual cornucopia of family recipes and home-spun anecdotes. This 326 page soft-cover edition has seasonal menus, common sense cooking, and microwave ideas. As an added bonus this book is autographed by the author.

Betty Groffs Country Goodness Cookbook $17.95. Add To Cart

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