Brad and I found this recipe in Food Network Magazine. Well, he mostly found it, I would have skipped over it. That's my problem with finding recipes and cooking... I'm plain. I like plain stuff. I would have skipped this because of the balsamic glaze. But anyways, Brad saw it, said we should try it, and now it's one of our favorite things to eat. My mom and dad were here this weekend and they requested it (really it's that good!). So I thought I'd share with you guys.
Preheat the oven to 425. Finely dice 1 small zuchinni, 1 yellow bell pepper and 1 red bell pepper. Make a paste with 5 cloves of garlic mixed with a little salt (I use sea salt since it's more coarse). Add the veggies and paste to about 2 tbsp of EVOO in a skilled on high heat. Saute the veggies until they're almost soft (about 5 minutes). You can season them with salt, pepper, and red pepper flakes.
Next the recipe calls for 1.5 lbs turkey meat. We've learned to use 2 full pounds (because the store has it pre-packaged in lbs and we like left overs). Add the turkey, 1/2 cup shredded parmesan or romano cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and 1 cup panko (Japanese bread crumbs, it's with the stuffing). Mix all of this in a bowl with the cooled veggies.
When you're finished it'll look like this: