Tender turkey with bell pepper and onion in tomato sauce, finished with velvety béchamel and a generous cheese crust. Baked in individual ceramic ramekins and served hot — the perfect comforting dinner for the whole family.
Ingredients
- Turkey breast — 1.1–1.3 lb | 500–600 g (cut into small cubes)
- Bell pepper — 1–2 | 1–2 pcs. (finely chopped)
- Yellow onion — 1 | 1 pc. (finely chopped)
- Tomato sauce or purée — 2/3–3/4 cup | 150–200 ml
- Butter — 1.4–1.8 oz | 40–50 g
- Flour — 2 tbsp | 2 tbsp
- Milk — 1 1/2 cups | 350–400 ml
- Hard cheese — 5.3–7 oz | 150–200 g (grated)
- Vegetable oil — for frying
- Salt, black pepper, and spices — to taste
- Water — 1/2–2/3 cup | 100–150 ml
How to make
- Prepare the ingredients. Preheat the oven to 356–374°F | 180–190°C. Cut the turkey into small cubes and finely chop the onion and pepper.
- Brown the turkey. Heat vegetable oil in a skillet over medium heat and brown the turkey pieces until they lose their raw color, 4–5 minutes. Add the onion and bell pepper and cook for another 3–4 minutes, until softened.
- Add the tomatoes and simmer. Pour in the tomato sauce, 1/2–2/3 cup | 100–150 ml water, and season with salt, black pepper, and your favorite spices. Simmer over low heat until the turkey is cooked through and the vegetables are tender, about 10 minutes.
- Make the béchamel. In a separate pan, melt the butter, add the flour, and stir for 1–2 minutes. Gradually pour in the milk in a thin stream, whisking constantly until smooth and thick. Add some of the grated cheese, stir until melted, and season with salt to taste.
- Combine the components. Stir part of the cheese sauce into the meat and vegetables for a more tender texture. If you like, spoon a thin layer of pre-cooked vegetables into the bottom of the ramekins, such as roasted eggplant or boiled potatoes.
- Assemble and bake. Divide into individual ceramic ramekins: a little sauce or vegetable base, then the turkey and vegetables. Top generously with the remaining grated cheese. Bake for 12–15 minutes, until beautifully golden on top.
Nutrition per serving (approx.)
| Calories | 520 kcal |
|---|---|
| Protein | 50 g |
| Fat | 32 g |
| Carbohydrates | 14 g |
| Fiber | 2 g |
| Sugars | 5 g |
| Sodium | 1100 mg |
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Tips and variations
- Cheese: use any good melting hard cheese — Gouda, Muenster, Emmental, or a blend with Parmesan for a deeper flavor.
- Sauce texture: if the béchamel is too thick, whisk in a little hot milk.
- Heat: add a pinch of smoked paprika or chili flakes to the tomato sauce.
- Dish: instead of individual ramekins, you can use one ovenproof baking dish and bake everything together.
- Make-ahead: the meat and sauce can be prepared in advance and refrigerated for up to 1 day, then baked just before serving.
FAQ
Can I use chicken instead of turkey?
Yes, chicken breast works well. The simmering time may be slightly shorter, so judge by the tenderness of the meat.
Why does béchamel get lumpy?
Pour in the milk gradually, whisking constantly. It also helps to cook the flour with the butter for 1–2 minutes so it can develop flavor and blend smoothly with the liquid.
How do I get a more golden crust?
At the end of baking, switch on the broiler for 1–2 minutes, or sprinkle the top with a little Parmesan for extra browning.