Fancy & Delicious Mediterranean Stuffed Squid

This recipe took a lot of time and planning, trying to figure out which flavor profiles would blend well together and how it should best be served. Squid is a very mild mollusk, that while fairly delicate cooking-wise, can hold its own against robust flavors. I love lemons and feta, so that was a no-brainer. However, it was a matter of which seasoning and spices would help balance out the dish. I opted to go with dill and mustard seed to help add a little depth to the ground turkey, since that can be a bit bland sometimes, and then sprinkled with rosemary to top it off. All in all, I would call this a huge success!

I recommend making this dish if you are feeling fancy or have a fun date night planned. This will definitely impress!

• Bread Crumbs: So important in any filling to help act as a binder. For this recipe, I opted for plain breadcrumbs to avoid any additional seasonings.
• Feta: The secret star of this dish. It adds a nice zest when combined with the lemon and the sweetness of the tomatoes.
• Lemon: A nice, juicy lemon adds a freshness to any dish.
• Turkey: I went with a 99% Lean ground turkey to avoid any additional fat in this dish. I wanted to keep it as lean, and healthy as possible.
• Squid Tubes: Goes without saying, this is the main ingredient. I would recommend getting 5, depending on how “stuffed” you want your tubes.

Turkey and Feta Stuffed Squid
Servings: 2
Total Cooking Time: 2.5 hours

Ingredients

• 3-4 squid tubes, cleaned
• 1 lb ground turkey, 99% lean
• 3 cloves garlic, minced
• 2 lemons, juiced
• 1 tsp dried rosemary
• ½ tsp mustard seed
• ½ tsp dill
• 1 container feta
• 6-8 roma tomatoes, chopped
• 1 tbs olive oil
• ¼ c bread crumbs

Directions

1. Preheat oven to 350°F
2. Heat olive oil in large frying pan, over low-med heat. Add tomatoes, garlic, juice from 1 lemon, and mustard/dill to pan. Cover and cook on low-med heat for 45 mins.
3. Add ground turkey, cover and cook on low-med heat for another 30-45 mins
4. Once turkey is fully cooked, remove from heat and let cool for 10 mins. Add bread crumbs, 1/2 tsp rosemary, and feta. Stir to combine. 
5. Using a spoon, stuff each squid tube until completely full. Place flat in baking dish and drizzle with remaining lemon juice and 1/2 tsp of rosemary. Chop another tomato, and place in bottom of dish to roast while cooking.
6. Place in oven for 20 mins, then increase temp to 425°F for 5 mins. *Do not overcook, otherwise tubes will be chewy
7. Remove from oven and serve immediately over orzo or spaghetti.