Vegetable and Turkey Kugel Casserole
Description
Perfect with tea and coffee. Juicy, tender, light, and delicious! Yes, yes – all of this describes kugel casserole. Fresh vegetables add juiciness and aroma, while turkey provides tenderness... In my opinion, it's the ideal combination! I highly recommend baking the kugel in a bundt pan with a hole in the center – this ensures even baking and prevents the casserole from drying out. So, let's get started. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Wash the carrots, potatoes, and zucchini, peel them, and slice thinly. Place the vegetables into a deep bowl.
- 2
Step 2
Grind the turkey fillet with onion in a blender or using a meat grinder, then add to the vegetables.
- 3
Step 3
Also add grated cheese, eggs, your favorite herbs and spices, and paprika. Season with salt and pepper, and mix well.
- 4
Step 4
Grease a loaf pan with a hole in the center with butter and sprinkle with breadcrumbs. Place the meat mixture with vegetables into the pan and smooth the surface of the casserole.
- 5
Step 5
Place the kugel in a preheated oven at 200°C (390°F) and bake until the meat mixture sets and a light golden crust forms. Then reduce the heat to 160°C (320°F) and continue baking the kugel until fully cooked. Let the finished casserole rest at room temperature for 7–10 minutes, then carefully invert the mold onto a serving plate.
- 6
Step 6
Serve the kugel warm, garnished with fresh vegetables and tomato sauce.