3 Delicious and Satisfying Stuffed Dishes

These eggplant, turkey and porcetta dishes are packed with exquisite flavour  

Credit: Kevin Clark

Roasted eggplant stuffed with spiced tomatoes and lamb

Ingredients

  • 2 eggplants, cut in half
  • 1 tablespoon olive oil
  • 1 clove garlic
  • 1 small onion
  • 2 -14oz cans whole tomatoes
  • 1 stick cinnamon
  • 1 teaspoon salt
  • ½ teaspoon sugar
  • 1 lb ground lamb
  • 1 cup Greek yogurt
  • Pomegranate seeds for garnish
  • Fresh thyme for garnish

Instructions

  1. Preheat oven to 400 degrees. 
  2. Rub the eggplant halves with olive oil and place cut side down on a baking sheet lined with parchment paper.
  3. Roast for 30 minutes until browned and soft. Reserve.
  4. Meanwhile, in a large saucepan, brown the ground lamb. Remove lamb from the pan and reserve.
  5. Add the onions and sauté until soft and golden brown. Add minced garlic and stir to combine. Add the tomatoes, salt, sugar and cinnamon and simmer for about 15 to 20 minutes.
  6. Return the lamb to the sauce and stir to combine. Continue to simmer for 15 to 20 minutes.
  7. Preheat oven to 350 degrees. Take the reserved eggplant and scoop out the seeds and discard. 
  8. Place the eggplant in a medium baking dish, cut side up and spoon over top the lamb mixture. 
  9. Bake until warmed through, about 20 minutes. 
  10. Serve with a large dollop of yogurt, fresh pomegranate seeds and fresh thyme sprigs.

Credit: Kevin Clark

Turkey Thighs stuffed with Shitake Cranberry Stuffing Soaked in Port

Instructions

  • 2 boned turkey thighs
  • 2 tablespoons butter
  • 1 onion
  • 1 cup chopped celery
  • 1 sprig of rosemary
  • 2 cups roughly chopped shitake mushrooms
  • 1 pound seasoned ground sausage meat
  • 1 granny smith apple, chopped
  • ½ cup dried natural cranberries
  • ¼ cup chopped parsley
  • 2 tablespoons chopped fresh sage
  • 4 cups dried bread cubes
  • ½ cup water
  • ¾ cup tawny port wine

Instructions

  1. In a large skillet, melt the butter and sauté the onion, celery and rosemary over medium high heat until soft and fragrant. Remove from pan and reserve in a large mixing bowl.
  2. Increase the heat and add the mushrooms. If desired, add a bit more butter and sauté until lightly browned.  Remove from pan and add to the bowl.
  3. Next, brown the sausage meat well and then add to the bowl and stir to combine. Add the apples, cranberries, parsley, sage and bread and stir. Sprinkle over the water and port and combine.
  4. Using your hands, gently loosen the skin on the thighs and stuff with some of the stuffing.  Turn the thighs over and place the rest of the stuffing where the bone used to be and roll and tie the thighs with kitchen twine.
  5. Preheat the oven to 400 degrees. Place the thighs in a medium roasting pan and roast for 30 to 40 minutes or until the juices run clear.

Credit: Kevin Clark

Porchetta Stuffed with Figs, Garlic and Oregano

Ingredients

  • 1 five or six-pound piece fresh pork belly, skin on
  • 1 trimmed two- to three-pound boneless, centre cut port loin
  • 3 tablespoons fennel seeds
  • 2 tablespoons crushed red pepper flakes
  • 2 tablespoons finely chopped rosemary
  • 2 tablespoons finely chopped oregano
  • 3 garlic cloves, minced
  • 5 or 6 purple figs, sliced

Instructions

  1. In a small skillet, toast the fennel seeds and chili flakes until fragrant. Remove from heat and grind in a mortar and pestle or electric grinder.
  2. Combine the ground fennel with the chopped rosemary, oregano and garlic and set aside.
  3. On a board, place the belly, skin side down and score the belly flesh in a checkerboard pattern about ½” deep.
  4. Turn the belly over and pound the skin all over with the jagged edge of a meat tenderizer. Turn the belly over again and season generously with salt and rub over the reserved spice mixture.
  5. Arrange the fig slices down the middle of the pork belly. Now place the pork loin on top of the figs and wrap the pork belly up and around the loin.
  6. Tie the roast at ½ “ intervals, looping your twine or if it’s easier, tying each section individually.
  7. Allow meat to come to room temperature before roasting and season the skin generously with salt.
  8. Preheat the oven to 500 degrees.
  9. Place the roast, with the belly seam side down in a shallow roasting pan or baking sheet and roast for 40 minutes. 
  10. Reduce the heat to 300 degrees and continue roasting for about 1 ½ hours to 2 hours more or until an instant read thermometer inserted into the centre of the meat reaches 145 degrees.
  11. Allow to rest before slicing.