A Fresh Take on a Family Favourite: Turkey Moussaka

If you’ve got cooked turkey to use up, or you’re opting for free-range turkey in your diet as a leaner, nutritious protein, this is a brilliant way to turn it into something completely different and properly delicious. With layers of soft aubergine, a gently spiced tomatoey ragu and a creamy topping, it’s comforting without being heavy, the kind of dish that works just as well for a family supper as it does for having friends round.

Preparation time: 40 minutes
Cooking Time: 45 minutes
Serves: 4

INGREDIENTS:

• 2 large aubergines cut into even 1/2 cm-thick slices
• olive oil
• 1 onion finely chopped
• 4 garlic cloves crushed or chopped
• 2 teaspoons cinnamon
• 1 1/2 teaspoons dried oregano
• 500g cooked and shredded free-range turkey
• 2 tablespoons tomato puree mixed with 1 cup water
• 340ml red or white wine
• salt and pepper
• bunch of fresh parsley chopped

For the yoghurt ‘béchamel’ topping

• 1 tablespoon cornflour
• 280g Greek yoghurt 2% fat
• 2 eggs lightly whisked
• 50g parmesan cheese, grated
• a generous pinch of ground nutmeg

METHOD:

1. Pre-heat the oven to 180°C. Lay the aubergine slices on large baking trays and brush each side with a little olive oil. Bake for about 25 minutes or until the slices are soft and floppy.

2. Meanwhile, start making your turkey ragu sauce. Start by softening your onion for a few minutes in a little olive oil, then add the garlic, cinnamon & oregano and cook and stir for a couple more minutes.

3. Add the turkey, tomato puree & water and wine. Let the sauce simmer gently until it has thickened (about 20 to 30 minutes). At the last minute, add in the parsley, salt and pepper to taste.

4. To make the topping, place the cornflour in a medium bowl and slowly mix in the yoghurt until the mixture is smooth and there are no lumps. Then mix in the eggs well and add the nutmeg.

5. Now you’re ready to assemble your moussaka!

6. In a 12 x 8-inch baking dish, start with a layer of aubergine slices, followed by half of the ragu sauce, another layer of aubergine, another layer of meat and a final layer of aubergine. Finally, pour the yoghurt topping over the top and smooth it out. Bake for 40-45 minutes or until the topping is golden and bubbling (cover it with foil if it starts to get too dark).

7. Leave the moussaka to rest for half an hour before serving. This will help the pieces stay together better when you cut and serve them.

   Recipe Notes

   For a more authentic flavour, use Greek kefalotiri cheese in the topping if you can find it.

FAQ 1: Can I use leftover turkey in moussaka?
Yes! This Turkey Moussaka is a perfect way to use up cooked turkey. The shredded meat blends beautifully with the spiced tomato ragu, creating a hearty, flavourful dish that feels fresh and satisfying, even if it started as leftovers.

FAQ 2: Can I make a lighter version of moussaka?
Absolutely. Using lean turkey instead of beef or lamb, swapping full-fat yoghurt for 2% Greek yoghurt, and roasting the aubergines with minimal oil are all simple ways to make this dish lighter without losing any of the delicious, comforting flavours.