Serves: 6
Total Calories: 730

3 eggplant each about 12 ounces
2 tablespoons vegetable oil
1/4 cup butter or margarine
1 medium onion chopped
1 green bell pepper chopped
1 stalk celery chopped
1 clove garlic minced
1 1/2 teaspoons dried basil crushed
1 1/2 teaspoons dried oregano crushed
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 cups cubed cooked turkeys
2 tablespoons chopped fresh parsley
1/2 cup poultry gravy
3 tablespoons grated Parmesan cheese
1/2 cup chicken broth
STUFFING MIXTURE
1/2 cup butter or margarine
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/2 cup chicken broth fruit juice, or water
3 cups cornbread or seasoned stuffing mix

1. Preheat the oven to 350°F.

2. To prepare the stuffing mixture, place the butter or margarine in a large saucepan, and melt over medium heat. Add the celery and onion and sauté for 5 minutes, or until the vegetables are soft.

3. Add the broth, fruit juice, or water to the pan, and bring to a boil over high heat. Cover the saucepan, reduce the heat, and simmer for 3 minutes.

4. Set aside 2 tablespoons of the stuffing mix. Remove the saucepan from the heat and stir in the remaining mix. Cover and let stand for 3 to 5 minutes, or until the liquid has been absorbed. Set aside.

5. Cut each eggplant in half lengthwise and scoop out the flesh, leaving a shell 1/2- to 3/4-inch thick, and reserving the eggplant that has been scooped out. Coarsely chop the flesh and set aside. Cut a thin slice from the bottom of each eggplant half so that it stands upright. Arrange the shells in a baking dish, brush with the oil, and bake for 20 minutes.

6. While the shells are baking, place the butter or margarine in a large skillet and melt over low-medium heat. Add the reserved chopped eggplant, onion, green pepper, celery, and garlic, and sauté for about 5 minutes, or just until tender, stirring often. Stir in the basil, oregano, salt, and pepper.

7. Remove the skillet from the heat and stir in the prepared stuffing mixture, turkey, and parsley. Moisten lightly with the gravy. Then divide the mixture among the 6 eggplant shells, piling the mixture into each shell.

8. Combine the Parmesan with the reserved dry stuffing mix in a small bowl. Sprinkle the mixture evenly over the stuffed eggplants, and arrange in the baking dish.

9. Pour the chicken broth into the bottom of the dish, cover, and bake for 15 minutes. Uncover the dish and bake for 15 additional minutes, or until the shells are tender. Serve with additional Parmesan cheese for sprinkling.

Nutritional Facts:

Serves: 6
Total Calories: 730
Calories from Fat: 421

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
Pecan and Pimiento Stuffed Mushrooms
Caper and Garlic Stuffed Artichokes
Mushroom Quiche with Stuffing Crust
Tomatoes Au Gratin
Breaded Corn Souffle
Crusty Cabbage Wedges
Scandinavian-Style Stuffed Zucchini
Zesty Baked Oranges
Oven-Fried Chicken
Spanish Meatloaf
Mock Lasagna
Turkey Stuffed Eggplant
Stuffin'-Stuffed Cabbage Rolls
Turkey and Cornbread Salad
Shrimp-Stuffed Bell Peppers
Sophie's Easy Apply Crisp
Easy Cornbread Stuffing Tamales
Maple Yam Pie