"If the Amish
make it, you'll find it at Amish Pleasures."
Roast Turkey with Eggplant Stuffing
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 1½ -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.
(2-pound) turkey breast
Freshly ground black pepper
1 medium eggplant (about 1 pound)
1½ teaspons salt
1 tablespoon finely chopped onion
1 cup water
2 tablespoons melted butter
¼ teaspoon freshly ground black pepper
2 eggs, beaten
½ cup dry bread crumbs
¾ cup grated Cheddar cheese
¼ cup melted butter for basting
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The recipe above appears in:
|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
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