Stuffed Zucchini

Categories: Turkey
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Published on: October 3, 2011

Stuffed Zucchini

Stuffed Zucchini
Stuffed Zucchini

When I was growing up my parents always had at least 1, if
not 2, gardens going in the back yard. Throughout the summer we feasted on tomatoes,
cucumbers, peppers, zucchini and various other fresh veggies.

Every once in a while we would get a monster sized zucchini and
my mom would end up stuffing it with a meat and rice mixture. Sometimes it would
have a tomato sauce on top and other times it would not. I don’t think she had
a recipe for it, although I never thought to ask.

This year we ended up with an arm-sized zucchini in our garden, so I thought I
would try my hand at stuffing it myself. It came out pretty good.

The kids only ate the meat out of the middle, but I ate it for lunch for the
next 3 days.

1 large zucchini
1 medium white onion – diced
1 red pepper – diced 
4 cloves of garlic – minced
2 sprigs of Thyme – chopped fine
About a teaspoon of oregano – chopped fine
Provolone cheese (about 5 slices cut into small squares)
About 1/4 cup grated pecorino Romano
3/4 lb ground turkey
2 Cups cooked long grain/wild rice ( Any rice will probably do. I just happened to have that on hand)
About 2 cups of chicken stock
Salt and pepper
Olive Oil

Boil the whole zucchini in a large pot of water until Fork tender.
Remove from water and let cool.

For the stuffing:
In a large pot sauté the red pepper in some olive oil for a few minutes, then added the onion and sweat that down until soft over a medium heat.

Add the garlic, thyme and oregano. Continue to sauté that for about 3 or 4 minutes so the garlic starts to cook.

Add  the cooked rice and a splash of the chicken stock, salt and pepper.
Cook it for another minute and taste. Adjust seasoning if needed.

Put that mixture is bowl on the side.

Add a little more olive oil to the pan and toss in the turkey.
Brown turkey and then add the rice/veggie mix and incorporate all.

Put that mix back in the bowl to cool a bit. After it cools add both cheeses and mix well.

Cut the zucchini lengthwise and scooped out the seeds. Leaving about ½ inch of flesh in the side.

After the filling cools, stuff it into the zucchini and put it into baking dish or roasting pan with the remainder of chicken stock in the bottom.

Cook at 350 for about 40 minutes or so. Just till it starts to brown on the top.

Let stand for about 5 minutes.

Slice and eat.

Easy Turkey Stock

Categories: Stock, Turkey
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Comments: No Comments
Published on: October 3, 2011

Easy Turkey Stock

Turkey Stock
Turkey Stock

I can’t stress enough to take time to make your own stock! It tastes better and saves you money.
One of my favorites is Turkey stock. Sometimes I’ll buy a full bird and make various recipes from the meat and then use the carcass to make stock for the rest of the year. (We’ll probably not that long. But the stock will last a few months.)
If you don’t want to buy a full bird, you can make it from just the drum sticks and you can get them pretty cheap at the butcher. (I paid about $3 for these beauties.)

1 package of Turkey drumsticks
Olive oil
Salt and Pepper

Preheat Oven to 350.
Drizzle olive oil over drumstick and rub to coat.
Add salt and pepper.

Put drumsticks in a Le Creuset pot, roasting pan or shallow Pyrex and roast until golden brown.
About 45 minutes or so.

Take out of oven and add hot water to cover drumsticks. (If they were in a roasting pan or Pyrex, transfer them into a pot.)

Add a bit more salt and pepper.

Place on stove and turn heat to med/low and let it simmer for about an hour.

Strain in a fine strainer.  (Take all the meat off the bone and make something with it. Soup, Turkey Chili, etc.)

Place stock in various sized freezer containers and lable.
Let cool in the fridge, then palce in freezer.


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