Directions:
- Rinse tomatoes; cut 1/2 inch horizontally off the top of each and save. With a spoon, scoop soft pulp and seeds from tomatoes, leaving a 1/4- to 1/3-inch-thick wall; save pulp mixture. Drain tomatoes, cut side down, on towels.
- Chop enough pulp mixture to make 2/3 cup; reserve remainder for other uses. In a bowl, mix pulp, turkey, shallots, garlic, egg, basil, parsley, marjoram, oregano, bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Fill tomatoes equally with the seasoned turkey mixture; set cut side up in a 2- to 3-quart shallow casserole. Set tomato tops, cut side down, between tomatoes.
- Bake in a 375° oven until filling is firm when gently pressed in center, 35 to 40 minutes (30 to 35 minutes in a convection oven). Set tomato tops on filling. Add salt and pepper to taste. Garnish with herb sprigs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1146.91 Kcal (4802 kJ) | ||
| Calories from fat | 381.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.38g | 65% | |
|---|---|---|---|
| Cholesterol | 521.22mg | 174% | |
| Sodium | 1779.03mg | 74% | |
| Potassium | 4649.19mg | 99% | |
| Total Carbs | 86.34g | 29% | |
| Sugars | 48.99g | 196% | |
| Dietary Fiber | 18.48g | 74% | |
| Protein | 111.15g | 222% | |
| Vitamin C | 210.2mg | 350% | |
| Iron | 9.7mg | 54% | |
| Calcium | 398.4mg | 40% | |
| Amount Per 100 g | |||
| Calories | 56.05 Kcal (235 kJ) | ||
| Calories from fat | 18.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.07g | 65% | |
|---|---|---|---|
| Cholesterol | 25.47mg | 174% | |
| Sodium | 86.94mg | 74% | |
| Potassium | 227.2mg | 99% | |
| Total Carbs | 4.22g | 29% | |
| Sugars | 2.39g | 196% | |
| Dietary Fiber | 0.9g | 74% | |
| Protein | 5.43g | 222% | |
| Vitamin C | 10.3mg | 350% | |
| Iron | 0.5mg | 54% | |
| Calcium | 19.5mg | 40% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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