top of page

Pane Turkey Parmigiana

Serves: 4


This one is way out there! I’ve been wanting to try something like this for a while so having made homemade buns and there were a few leftover this was my chance. Of course you can use any kind of non-toast bread you would like for this recipe of making bread the base of this parmigiana recipe. I used turkey but you can use any ground meat you prefer.


Ingredients

2 tbsp olive oil

½ cup finely chopped red onion

½ cup finely chopped celery

½ cup finely chopped carrot

½ cup finely chopped bell pepper

1 pound ground turkey

½ cup white wine

2 tbsp tomato paste

1 can Aylmer diced tomatoes

Salt and pepper to taste

8 slices of bread

3 eggs

½ cup grated parmesan cheese

Cooking spray

2 tbsp vegetable oil

2 tbsp grated parmesan cheese

1 ½ cup shredded mozzarella cheese


Directions

  1. Heat oil in skillet and sauté onion, celery, carrot and pepper for five minutes

  2. Add turkey and cook until brown

  3. Pour in wine and let sauté until most of the liquid has been absorbed

  4. Add tomato paste and diced tomatoes and bring to a boil

  5. Reduce heat to low and let simmer for ½ hour, the sauce should be thick, not liquidy

  6. Add salt and pepper to taste

  7. Take off heat and let cool

  8. Combine eggs and parmesan cheese until well mixed

  9. Line large baking sheet with aluminum foil and spray with cooking spray

  10. Heat large skillet with oil

  11. Dip slices of bread into egg mixture and cook until egg is golden on both sides, then place on baking sheet. Do this until all the bread has been cooked. Let bread cool

  12. When you are ready to put it all together, preheat oven to 390°F

  13. Spread meat mixture on each slice of bread

  14. Top each slice of bread with parmesan and mozzarella

  15. Bake for 20 minutes until everything is gooey

Serve with a salad, veggies or a mish mash of whatever you like. I made bruschetta, charcuterie board and antipasto sticks so that we could just pick whatever we wanted to eat with our vino.




Comentários


bottom of page