Momositas Amazing Ground Turkey Recipes

Steps:

• Drain yogurt in a cheesecloth-lined sieve until thickened, 2 hours or overnight.
• Place turkey in a medium saucepan over medium heat; cook until browned, about 6 minutes. Using a slotted spoon, transfer to a medium bowl. Add onion, garlic, cinnamon, salt, nutmeg, and pepper to saucepan; cook until onion is translucent, about 10 minutes. Return turkey to saucepan with tomatoes, tomato paste, and oregano. Bring to a boil; reduce heat to medium low; simmer until sauce has thickened, about 1 hour. Remove from heat; stir in chopped parsley; set aside.
• Preheat broiler. While sauce cooks, cut eggplants into 1/4-inch slices. Sprinkle with salt on both sides. Place in a colander over a bowl; let stand 1 hour to drain. Discard liquid; rinse each slice under cold running water to remove all salt and juice. Place slices on several layers of paper towels; press out water. Lay dry slices on a clean baking sheet; coat with olive-oil spray; broil until browned, about 2 minutes. Turn; coat with olive-oil spray; broil until browned, about 2 minutes more. Repeat until all eggplant slices have been broiled; set cooked eggplant aside.
• Place drained yogurt in a small bowl. Add Parmesan and eggs. Whisk together briskly with a fork; set aside.
• Preheat oven to 400 degrees. Assemble moussaka: Place a layer of eggplant on the bottom of an 8-by-8-inch baking pan. Cover with half the turkey sauce. Place another eggplant layer, then the remaining turkey sauce.Add a final eggplant layer; cover with reserved yogurt mixture. Bake until mixture is bubbling and top starts to brown, about 30 minutes. Transfer to a heat-proof surface; let sit until moussaka cools slightly and firms, about 10 minutes. Cut into squares; serve.

Steps:

• Preheat oven to 375°F.
• Heat oil in skillet, add eggplant, sauté 5 minutes per side; remove.
• Add turkey and onion, stirring to break up clumps.
• Cook until browned, drain excess grease.
• Add tomatoes to skillet, add garlic, oregano, basil, tomato paste, cinnamon, salt, pepper.
• Stir until cooked through, 10 minutes.
• Spray a 3 quart baking dish with cooking spray and sprinkle with a thin layer of bread crumbs.
• Add a layer of eggplant, a layer of turkey mixture and sprinkle with parmesan.
• Top with bread crumbs,repeat layers.
• In a medium bowl stir together ricotta, feta, eggs and spread over casserole.
• Cover with aluminum foil.
• Bake for 1 hr 10 minutes.
• Remove from oven and remove tin foil.
• Increase oven temp to broil.
• Broil for 3-4 minutes until top is browned.
• Let this stand 10 minutes before slicing and serving.

Steps:

• Preheat oven to 300°F.
• Season one side of roast with salt and pepper and place, that side down, into large frying pan of HOT oil (to sear and brown). OR sear in a dutch oven to save dishes. Season other side while bottom side is browning.
• When browned, turn over, brown other side. Turn off heat.
• Add half of brown sugar to top of roast. Press into roast. Flip roast and add remaining sugar to other side, pressing inches.
• Add flour to medium bowl and whisk in beef broth. Whisk in chicken base, horseradish and mustard.
• Place roast in large deep casserole dish with lid (OR keep in the dutch oven), pour in beef broth mixture so it reaches halfway up the roast. You don't want to drown the meat in liquid.
• Add the vegetables around and under roast, making sure the lower part of the meat is still submerged in the liquid. Add liquid if necessary.
• Cover and bake in 300°F oven for 3 hours, turning meat over halfway through.