Here goes. I'm sure it would be good w/ ground pork, venison, a mix of both, chopped penos, cayenne, etc...
I think I added Worcestershire and some seasoned salt while cooking the turkey to give it a little more oomph.
"Turkey Eggplant Casserole"
INGREDIENTS:
* 1 1/4 pounds ground skinless turkey breast
* 1 onion, chopped
* 3 garlic cloves, minced
* 1 large (1.5 pounds) eggplant, cubed
* 1 28-ounce can crushed tomatoes (no salt)
* 1 green bell pepper, seeded and diced
* 1 red bell pepper, seeded and diced
* 3/4 cup seasoned dried bread crumbs
* 1 teaspoon dried basil
* 1/4 cup grated Parmesan cheese **I use 1/2 cup - yummy
PREPARATION:
Makes 8 servings.
Preheat oven to 350F. Spray a 13"x9" baking pan with nonstick cooking spray.
Spray a large nonstick saucepan or Dutch oven with nonstick cooking spray; heat. Add the turkey, onion and garlic; cook, stirring as needed, until the turkey is browned and the onion is softened, 5-6 minutes.
Add the eggplant, tomatoes, peppers, bread crumbs and basil; bring to a boil, stirring as needed.
Transfer the turkey mixture to pan and bake, covered until the veggies are tender, 45-50 minutes; uncover and sprinkle with cheese.
Bake until the cheese is slightly browned, about 15 minutes longer. Let stand 5 minutes before serving.