Veal and Turkey Casserole with Tomatoes
4 servings
70 minutes
Casserole made of veal and turkey with tomatoes is a true gastronomic masterpiece of American cuisine, combining the tenderness of veal and turkey with the vibrant flavor of fresh tomatoes. Historically, such casseroles emerged in the USA as a convenient way to prepare meat dishes in one pan, preserving the juiciness of ingredients and highlighting their taste with spices. This casserole is a nutritious and balanced dish, perfect for a family dinner. The aromatic mix of nutmeg, mustard, and oregano adds zest to the dish while baked tomatoes provide a slight tanginess. It is served hot, often with crusty bread or fresh vegetables. Not only is it delicious but also rich in protein, vitamins, and beneficial minerals, making it an excellent choice for those who value healthy and hearty meals.
1
Wash all the meat, cut it, and pass it through a meat grinder.
- Veal: 500 g
- Turkey fillet: 250 g
2
Soak the bread in milk.
- White bread: 4 pieces
- Milk: 100 ml
3
Chop the sweet pepper finely after removing the stem and seeds.
- Sweet pepper (capsicum): 1 piece
4
Finely chop the light part of the leek. Mince the parsley.
- Leek: 1 piece
- Parsley: 1 bunch
5
Grate a large tomato.
- Tomatoes: 4 pieces
6
Add sweet pepper, leek, parsley, bread, egg, nutmeg, mustard, grated tomato to the meat, season with salt and pepper, and mix everything.
- Sweet pepper (capsicum): 1 piece
- Leek: 1 piece
- Parsley: 1 bunch
- White bread: 4 pieces
- Chicken egg: 1 piece
- Ground nutmeg: 0.3 teaspoon
- Mustard: 1 teaspoon
- Tomatoes: 4 pieces
- Salt: 0.5 teaspoon
- Ground red pepper: 0.3 teaspoon
7
Line a deep long baking dish with parchment paper and grease it with vegetable oil. Fill the dish with meat about three-quarters full.
- Vegetable oil: 1 tablespoon
8
Cut small tomatoes into quarters and cherry tomatoes in half.
- Tomatoes: 4 pieces
- Cherry tomatoes: 200 g
9
Spread sliced tomatoes over the surface of the meat. Season with salt and pepper, and sprinkle with oregano.
- Tomatoes: 4 pieces
- Cherry tomatoes: 200 g
- Salt: 0.5 teaspoon
- Oregano: pinch
10
Bake in a preheated oven for 45−50 minutes at 180C.
