Day-After Turkey and Bulgur

This is a good antidote to rich holiday fare. If you're in a hurry. forgo salting the eggplant, a step that sweetens it somewhat by removing its bitter juice. Serve with leftover cranberry sauce or a fruit salad.


1 medium eggplant, peeled and sliced
2 tablespoons olive oil
1 onion, chopped
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
2 cups cubed leftover turkey
2 cups chicken or turkey stock
1 cup bulgur


Arrange the eggplant slices in a colander and salt liberally. Allow to sit for 30 minutes. Rinse and chop. Heat the olive oil in a Dutch oven and saute the eggplant, onion, and red and green peppers over low heat until soft, about 10 minutes. Add the turkey and stock and heat just to a boil. Stir in the bulgur. cover, and simmer 5 minutes. Keeping the cover in place, remove from heat. Let sit for 15 minutes before serving.

Cooking & Recipes


Serves 6 to 8.

Preparation Method


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