By Pam Anderson, Three Many Cooks
Serves 8
3 tablespoons olive oil
1 large eggplant, cut into a medium dice (scant 4 cups)
1 large onion, cut into medium dice
3 large garlic cloves, minced
2 teaspoons each ground cinnamon and dried oregano
Salt and ground black pepper
2 tablespoons flour
1 1/2 cups chicken broth
3/4 cup dried cranberries
4 cups cooked turkey, shredded into bite-size piece
1 egg yolk
3 cups leftover mashed potatoes, lukewarm
1. Adjust oven rack to lower-middle position and heat oven to 400 degrees F.
2. Heat oil in large skillet over medium-high heat. Add eggplant; sauté until golden brown, 4 to 5 minutes. Add onions; continue to sauté until soft, about 3 minutes. Add garlic, cinnamon, oregano, and a light sprinkling of salt and pepper; sauté until fragrant, about a minute longer. Sprinkle in flour and then stir in broth to make a light sauce. Stir in cranberries and then turkey; continue to cook until heated through.
3. Beat yolk into warm mashed potatoes. Use a spatula to spread mashed potato over turkey mixture. Bake until bubbly, about 20 minutes. Leaving casserole on the same rack turn on broiler and cook until nicely browned, 4 to 5 minutes.
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